Emily Findlay is a healthy baking queen whipping up a storm in her kitchen, to provide delicious treats to satisfy a sweet tooth. She's creating lots of vegan and allergy friendly versions of the classics and she's sent Detox Health Beauty this yummy recipe. Full of goodness and they taste amazing.
Banana, Oat and Blueberry Energy Cookies
2 large ripe bananas, mashed
3 tablespoons agave nectar (or honey for a non-vegan option)
4 tablespoons smooth almond butter
1 and 1/2 teaspoons good-quality vanilla extract
1/4 teaspoon ground nutmeg
1 and 1/2 teaspoons ground cinnamon
1 and 3/4 cup rolled oats (gluten free oats can be used)
1/2 cup fresh blueberries, washed
Preheat the oven to 170C. Grease and line an oven tray with baking paper.
Combine all ingredients except blueberries in a large bowl, mixing well to create a dense cookie dough.
Carefully add the blueberries, setting a handful aside for decoration later. Fold through the dough until combined.
Place balls of the dough on a lined baking tray, allowing at least a 3cm gap between each ball. These cookies will not flatten so much, so I recommend flattening them with a butter knife.
Finally, for decoration, place a single blueberry on top of each cookie.
Bake for 13-15 minutes, or until just browned. Allow to cool a little before transferring to a wire rack to cool completely.
For more lovely ideas for healthy baking, please go to Emily Findlay's website, which is packed with delicious ideas: