We stumbled onto this recipe via a friend, and we HAVE to tell you how GOOD they are!
They are firm yet chewy, sweet yet not, light yet filling. Their texture is unique, their nutrients are undisputed (bananas, oatmeal, cashews, maple syrup).
Recipe below, and here’s the link where it was found. Enjoy! (Try to) Eat in moderation (but within three days, so… 😉 😉 )
Ginger Tumeric Vanilla Cookies
COOKIE INGREDIENTS
- 3 Bananas
- 1½ cups / 200g ground Oats
- 2 tbsp ground Ginger
- 1 tbsp Turmeric
- pinch of Salt
- pinch of Black pepper
CASHEW VANILLA ICING
- 3/4 cup / 115 g raw Cashew nuts
- 2 tbsp Sweetener such as Maple syrup
- 1 tsp Vanilla
- 2 tbsp Coconut oil or Coconut butter, optional – sub with extra water
- a splash of Water for blending
- a sprinkle of Turmeric or Ginger to top with
INSTRUCTIONS
- Mix all of the dry cookie ingredients together. The oats should be ground into a reasonably fine flour, a small blender jug will do this in 30 seconds.
- Mash the bananas with a fork and then mix with the dry ingredients.
- Spoon onto a baking tray, try to make them the same size and a roughly round shape.
- Bake at 180C / 350F for 12-15 mins until they start to get a bit of colour. You will smell a banana caramely smell when they’re cooked.
- Take the healthy cookies out of the oven and leave to cool and firm up.
- Blend all of the cashew vanilla icing ingredients together. (**Jess’s suggestion: soak for 20ish minutes or more prior for smoother consistency. It was DELICIOUS but my cashews didn’t blend entirely so I had chunks)
- Place in the freezer for 5 mins to firm up.
- Ice the cookies and then sprinkle with a pinch of turmeric or ground ginger.
- Keep in an airtight container in the fridge and enjoy within three days.
ENJOY!