@nutrimasters: Soft-Baked Banana Oat Cookies with Walnuts and Cinnamon Servings: 4 (makes 12 cookies, 3 per serving) Prep time: 15 minutes Cook time: 16 minutes Additional time: 10 minutes resting for the oats to hydrate Ingredients 3 very ripe medium bananas (about 330 g peeled), heavily speckled 180 g rolled oats 45 g walnuts, roughly chopped 40 g raisins 2 tablespoons extra virgin olive oil 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1/4 teaspoon fine sea salt 1/2 teaspoon baking powder Instructions 1. Heat the oven to 350°F (175°C) and line a large baking sheet with parchment paper. 2. Peel the bananas and mash them in a large bowl with a fork until mostly smooth with a few small lumps left. 3. Stir in the olive oil, vanilla extract, cinnamon and salt until evenly combined. 4. Add the oats, baking powder, walnuts and raisins. Mix well, then let the bowl sit for 10 minutes so the oats absorb moisture and the mixture firms up enough to scoop. 5. Scoop 12 equal mounds of about 2 heaping tablespoons each onto the baking sheet, spacing them 2 inches apart. These cookies do not spread, so flatten each mound to about 1/2 inch thick with the back of a damp spoon and round the edges. 6. Bake for 14 to 16 minutes, until the edges are set and lightly golden and the tops look dry and matte. The centers will still feel soft when pressed. 7. Let the cookies cool on the sheet for 5 minutes to finish setting, then transfer to a wire rack. They hold their shape better once fully cool and keep in an airtight container for up to 3 days. #antiinflammatorydiet #bananaoatcookies #wholegrainbaking

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Thursday 05 November 2026 18:01:12 GMT