Thai · Dessert
Thai Banana Oat Cookies
A Thai-inflected riff on banana bread baked into cookie form, built on ripe mashed banana, coconut oil and desiccated coconut, lifted with cardamom and finished with a scatter of toasted sesame seeds for crunch and nutty depth.
$1
10 minsPrep
14 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
202Calories
3.2gProtein
11.6gFat
22.1gCarbs
9.2gSugar
3.1gFiber
337mgSodium
0mgChol
8.4gSat Fat
157mgPotassium
37mgCalcium
1.2mgIron
0mcgVitamin B12
1.4mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 175°C (350°F) and line a baking sheet.
2
Mash the banana in a bowl until smooth, then whisk in the melted coconut oil, brown sugar and vanilla extract until glossy.
3
Fold in the oat flour, desiccated coconut, baking soda, salt and ground cardamom until a soft, sticky dough forms.
4
Scoop the dough into 2 equal mounds on the lined tray, flattening each slightly with the back of a spoon.
5
Scatter the toasted sesame seeds over the tops, pressing gently so they stick.
6
Bake for 13-15 minutes until the edges are golden brown and the centres are just set.
7
Cool on the tray for 5 minutes, then transfer to a wire rack to firm up completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 oz28g mashed banana
- 1.1 oz30g oat flour
- 0.4 oz12g melted coconut oil
- 0.5 oz14g brown sugar
- 0.4 oz10g coconut desiccated
- 0.1 oz4g toasted sesame seeds
- 0 oz1g baking soda
- 0 oz1g salt
- 0 oz1g ground cardamom
- 0.1 oz2g vanilla extract
