Chocolate-Banana-Oat Cookies

Serves : 15 cookies

Preparation : 15 minutes

Cooking : 17 minutes

Ingredients

2 bananas fully ripe
1 egg
3.5 oz of 5-grain flakes Oats, barley, wheat, rye, rice… you can use rolled oats if nothing else is available
2.1 oz of flour T65
2 skyr cow or sheep
5 peanut butter less salty and healthier than peanut butter
2 honey
5.3 oz of chocolate chips black
1/2 baking powder
quelques dark chocolate optional

Kitchen utensils
mixing bowl
pastry whisk
baking mat

Instructions

Mash the bananas into a puree in a mixing bowl.
Add the egg and honey, then mix everything together with a spoon or whisk.

Add the skyr and the peanut butter.
Stir.

Next, stir in the cereal, flour, chocolate chips, and baking powder.
Mix well until the batter is smooth and uniform.

Preheat your oven to 180°C.
Place a baking mat on the oven rack, or use a baking sheet.
Use a tbsp to scoop out the dough and shape it into rounds (use a teaspoon to help portion it out).

For those with a sweet tooth, you can add an extra touch of chocolate by crushing dark chocolate into small pieces in a mortar and sprinkling them over your cookies.

Bake for 15 to 20 minutes at 180°C.

If you're using a convection oven, start checking on the cookies after 15 minutes, and take them out before they brown too much.

Notes

You can store these cookies for a week in a metal cookie jar.