BEHIND THE RECIPE
Being an expat in England, I am bound to have culture shock. Despite growing up with an English Nan who had a secret cookie tin in her pantry, I didn't realize the importance of tea and biscuits until I lived with my in-laws deep in Essex County. They are an integral part of daily life here, and expected whenever someone comes to the door- be it a construction worker, a plumber, painter, neighbour, friend. It is borderline offensive - scratch that - It IS offensive not to have tea and biscuits in steady supply.
While I can appreciate the skill required in the biscuit dunk in tea timing (too long it falls apart, too soon and its too crunchy), this obsession England has with biscuits soon became my vice in weight. My mother-in-law - bless her - constantly bought me ‘healthy’ gluten free biscuits and cookies from the free-from isle of supermarkets. While I truly appreciated the gesture, just a look at the ingredients had my esophagitis gurgling. What even is golden syrup made of anyways?
I now make these cookies as a healthy substitute for myself to feel included in on the fun day long event of biscuit eating, and honestly, everyone joins in on them too. It makes me feel SO happy that others are choosing the healthier option simply because of the ease of availability of which I make them, and taste rather than the convenient, chemical filled, processed ones. Because the ingredients are always readily available in my kitchen, and how fast they can be made, Banana Chocolate Thumbprint Oat Cookies are ALWAYS on my counter.
NUTRIENTS & STUFF
These cookies, despite being called ‘cookies’, are a great energy boosting on the go breakfast because of their ingredients.
Bananas are cheap, nutritious, and versatile. Packed full of fibre, they’re likely to fill you up and keep you full until the next meal. The potassium rich fruit also holds the key ingredients for your body to function properly. Be sure to buy fair trade and organic bananas, as with their popularity, sustainability of the fruit comes into question.
Oats are also cheap, nutritious and versatile! According to the British Journal of Nutrition, the dietary fibre, lipids, β-glucan and avenanthramides contribute to the heap of health benefits they seen to have on the human body including effects on cholesterol, and the cardiovascular system. Modern processing of oats to retain nutritional value and sustainability are being developed to create a foundation of admirable global health food practices.
Banana Chocolate Thumbprint Oat Cookies
Gluten Free, Nut Free, Vegan, Refined Sugar Free
Makes 14 Cookies Dependant on Size
15-20 minutes
Ingredients
-2 Bananas
-2 Cups Gluten Free Rolled Oats
-2 tbsp. Coconut Oil
-1 tsp. Vanilla extract
-4 tbsp. Honey/Maple Syrup
- Dark Chocolate Bar (85% or above)
-Pinch Sea Salt
Method
Preheat oven to 175 degrees Celsius.
Peel the bananas and, using a fork, mash the bananas until a mushy consistency. Lumps and bumps in the mash are okay at this stage.
Melt the coconut oil on the stove, or in the microwave on high for 30 sec.
Add the oats, coconut oil, vanilla and honey to the mashed bananas. Mix until batter is fully combined.
Place the batter in the fridge for 10 minutes minimum for the oats to absorb flavour and liquid.
Using your hands, roll the oat batter into a 4 cm by 4 cm ball. Place on a lined baking tray and press the balls down into circles. Create a small well in the center of each cookie. This is where your chocolate will later go.
Put the tray into the oven and bake for 13 minutes or until the cookies are beginning to brown around the edges. Meanwhile cut the chocolate into square chunks.
Remove the tray from oven and, in the center wells created before, put an individual chocolate square in the cookie. Put the cookies back in the oven for a final 2-3 minutes.
Remove from oven and let cool completely.
