For my next recipe in collaboration with St. Dalfour, I decided to make some cookies. Cookies are one of my favourite treats to bake as they’re so simple to make, and fairly quick to cook too. They’re the perfect thing to tuck into during the colder, Autumnal months! Cookies are so delicious and comforting, especially when they’re warm – and sometimes I even find myself eating a whole batch of them on a lazy day when I’m tucked inside of my house.
For this recipe, I used a combination of banana and cherry flavours, by combining overripe bananas with a swirl of St. Dalfour Black Cherry Conserve. The taste of these two ingredients work really well together, and their natural sweetness means you don’t have to add much of another sweetener into the recipe. For the texture, I decided to combine oats with some ground almonds, sunflower seeds and cashew nuts. This gives the cookies a nice and soft texture, but with a light crunch from the scattering of cashews and seeds.
Then, to make the recipe I just simply mixed the ingredients for the cookies together in a bowl, then scooped them onto a baking tray in about 12 large spoonfuls, and baked them in the oven until they were ready to be eaten! It’s amazing just how simple and quick these are to make. You’ll have a dozen of delicious cookies ready to eat in no time!
I hope you enjoy the recipe.
banana and cherry oat cookies
makes about 12 cookies
1 1/4 cup (130g) porridge oats
3 tbsp ground almonds
2 tbsp tapioca flour
1 tbsp milled flax seeds
4 tbsp coconut sugar
1/4 tsp baking powder
3 tbsp cashew nuts
2 tbsp sunflower seeds
3 overripe bananas (250g when peeled)
2 tbsp coconut oil – softened
PREHEAT YOUR OVEN TO 150 C / 302 F
- Add the oats, ground almonds, tapioca flour, flax seeds, coconut sugar and baking powder into a bowl, and stir them together.
- Then, add the banana and coconut oil into the bowl, and mash them into the mixture using a fork. When the mixture is smooth and they have mixed in, stir everything together and add the cashews and sunflower seeds. Then, spoon in the black cherry conserve, and lightly swirl it into the mixture.
- Then, line a large baking tray with baking parchment and take a spoonful of the cookie mixture. Spoon the mixture onto the parchment into a circular shape, and repeat about 11 times until all of the mixture is used up.
- Then, move the cookies into the oven and bake them for about 15 minutes until golden. When they have baked, remove them from the oven to cool, then remove them from the tray and serve.