Preparation time: ±10 min + 20 min baking time
Ingredients:
- 320 g ripe banana (± 2 large bananas)
- 120 g oatmeal
- 1 tsp cinnamon
- 50 g dried cranberries
- 50 g unsalted nuts, coarsely chopped
- 1 tbsp flaxseed
- 1 tbsp La Vida Vegan almond butter
Preparation method:
- Peel the bananas and slice them. Puree the banana with a hand blender or mash very finely with a fork.
- Add the oatmeal and flaxseed to the mashed banana and mix well with a spatula.
- Add the cinnamon, cranberries, chopped nuts, and La Vida Vegan almond butter. Mix everything evenly into a cohesive dough.
- Use your hands or an ice cream scoop to form small balls and press them lightly onto a baking sheet lined with parchment paper. Don’t make the cookies too thick; they will retain their shape during baking.
- Bake the cookies for about 16-20 minutes in a preheated oven at 170 °C (top and bottom heat).
- Allow to cool briefly. The cookies will not become completely crispy, but will remain deliciously soft on the inside.
Tip: Also delicious with extra cranberries or a pinch of sea salt on top for contrast.
