1 tablespoon erythritol or stevia (or sweetener of your choice)
1 ripe banana (mashed)
120 ml water
½ cup oatmeal (whole)
Step-by-Step Instructions
Step 1: Grind the Oatmeal
Prepare the oatmeal flour: Start by grinding 1 cup of oatmeal in a blender or food processor until it reaches a fine flour-like consistency.
Step 2: Chop the Walnuts
Add walnuts: Once the oats are ground, add 80g/3oz of walnuts to the blender or food processor. Pulse a few times until the walnuts are finely chopped but still have a bit of texture.
Step 3: Mix the Dry Ingredients
Add cranberries: Transfer the ground oatmeal and walnuts to a large mixing bowl. Stir in 50g/1.7oz dried cranberries.
Sweeten the mix: Add 1 tablespoon of erythritol or stevia to the mixture and stir well to evenly distribute the sweetness.
Step 4: Mash the Banana
Mash the banana: In a separate small bowl, mash 1 ripe banana with a fork until smooth. The banana will act as a natural sweetener and binder for the cookies.
Step 5: Combine Wet and Dry Ingredients
Mix together: Add the mashed banana to the dry ingredients in the mixing bowl. Stir until everything is well combined and the mixture starts to hold together.
Add water: Pour in 120 ml of water to help bind the ingredients further. Stir until the mixture becomes a thick, sticky dough.
Add whole oats: Mix in ½ cup of whole oatmeal for additional texture.
Step 6: Shape the Cookies
Prepare the baking tray: Line a baking tray with parchment paper to prevent the cookies from sticking.
Divide the dough: Using a spoon or your hands, divide the dough into 8 equal portions. Shape each portion into a cookie and place them on the prepared baking tray, leaving a little space between them.
Step 7: Bake the Cookies
Bake: Preheat your oven to 180°C/356°F. Place the tray of cookies in the oven and bake for 30 minutes, or until the edges are golden brown and the cookies are firm to the touch.
Cool: Once baked, remove the cookies from the oven and allow them to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.
Cooking Tips
Add-ins: You can customize these cookies by adding your favorite ingredients. Consider mixing in seeds (such as chia or flaxseeds), dark chocolate chips, or shredded coconut for additional flavor and texture.
Sweetness: If you prefer your cookies sweeter, you can increase the amount of erythritol or stevia, or add a touch of honey or maple syrup.
Texture: For a chewier texture, underbake the cookies slightly by removing them from the oven at around 25 minutes. For a crunchier cookie, leave them in for the full 30 minutes or until fully golden.
Substitutions: If you don’t have walnuts on hand, feel free to substitute them with almonds, pecans, or any other nuts you like. Similarly, raisins or other dried fruits can replace cranberries.
Storage
Room temperature: Store the cookies in an airtight container at room temperature for up to 3-4 days.
Refrigeration: For longer storage, place the cookies in an airtight container and store them in the refrigerator for up to a week.
Freezing: You can freeze these cookies for up to 3 months. Place them in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe container or bag once frozen. When ready to eat, thaw them at room temperature or pop them in the microwave for a few seconds.
