Chewy Banana Oatmeal Cookies - sugarless delight

When I was a young baking girl I was terribly unsuccessful in baking cookies. They'd usually end up being very dry tooth breakers. Cakes & tarts however was a different story: I excelled at banana or apple loafs and vegan cheesecake.

The fact that I couldn't make a decent cookie did quite bother me (or at least that little perfectionist voice that resides in my head).

A friend brought me on the path of baking cookies again when we were choosing to try to get rid of all the refined sugar in our food and drinks.

Based on several recipes on the internet and my own experiments I made these delicious soft Chewy Banana Oatmeal Cookies.

Chewy Banana Oatmeal Cookies.

(recipe for about 22 cookies)

50 gram raisins (= 1/2 cup)
100 ml water (=1/2 cup)
75 gram flour (= 1 cup)
1/2 tsp baking soda
1/2 tsp baking powder
2 tbsp coconut oil, extra virgin (soft, but doesn't have to be melted)
125 gram oat meal (=2 cup)
2 ripe bananas
50 gram chopped  raw walnuts (= 1 cup)
Optional: 1 tsp Gula Java Fin coconut flower powder sugar

Preheat oven at 180* C (=350 deg F)

Soak the raisins in the water for 10 minutes.

In a large bowl mix together flour, baking soda, baking powder and coconut oil.
Add oatmeal and the raisins INCLUDING the soaking water. Mix.
Add mashed bananas and walnuts.
Let this wet mixture set for about 15 minutes allowing for the oats to soften.

Line a baking sheet with parchment paper.

With a table spoon put the mixture into the baking sheet. The cookies will rise a bit due to the baking soda and baking powder, so leave a little room (about 2.5 cm / 1 inch) in between them.

Bake for about 15 minutes until golden brown.

Optional (for people with a very sweet tooth): after taking the cookies out of the oven sprinkle the Gula Java Fin over the cookies.

Let cool.
Eat. Treat. Enjoy!


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