I like easy recipes. And I generally categorise an “easy” recipe as one that incorporates minimal preparation faff and few ingredients. It’s not that I’m a lazy Madame per se, it’s just I find myself more likely to even consider baking something from scratch if it doesn’t involve hours of kitchen time and a significant supermarket sweep.
These banana and date cookies are delicious, gluten free and only contain natural sugars. They are also a dream to make and look ever so pretty when placed on individual pieces of greaseproof paper and stacked to serve.
- 3 ripe bananas
- 180g pitted dates, chopped
- 160g rolled oats
- 80ml sunflower oil
- 1tsp vanilla extract
- Preheat oven to 180 degrees celsius and line two baking sheets with greaseproof paper.
- Mash the bananas in a large bowl, then add the dates, oats, sunflower oil and vanilla extract and mix well.
- Leave the mixture to stand for 15-20 minutes to firm up a little and for the oats to absorb some of the liquid.
- Drop teaspoons of the mixture on to the baking sheets and flatten with the back of the spoon as they don’t tend to spread much. Bake for 15-20 minutes then transfer to a wire rack to cool.
- Serve. Eat. Feel very pleased with yourself.