Ingredients for 8–10 cookies:
- 1 large ripe banana
- 100 g gluten free oatmeal
- 1 teaspoon Cinnamon
- 35g Corinthians or cranberries
Preparation:
Preheat the oven to 180°C. Line a baking sheet with parchment paper.
Place the banana on a plate and mash finely with a fork. Put the oat flakes, cinnamon and currants in a bowl and mix well with the banana. (Currants are not only made from a special type of grape, but unlike raisins, they are untreated after drying. Meanwhile, raisins are usually treated with sunflower oil after drying so that they don’t stick to each other.)
Scoop out 8 to 10 balls from the dough with a spoon and place them on the prepared baking sheet. Flatten slightly with your hand or a glass so that thalers form.
Place the baking sheet in the oven and bake until browned on the sides, 15 to 20 minutes. Allow to cool completely before eating.
Bon appetit!
Photos: Maarja Urb
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