Ingredients

For the Cookies:

• Banana pulp (ground in a blender): 200g
• Oat flour: 250g
• Baking powder: 1 teaspoon
• Cinnamon: 1 teaspoon
• Jerusalem artichoke syrup: 4 tablespoons
• Ginger syrup: 2 tablespoons

For Coating:

• Pumpkin seeds: As needed

Preparation Details

• Prep Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Servings: 20 cookies
• Calories (per cookie): Approximately 90 kcal

Step-by-Step Instructions

Step 1: Prepare the Banana Pulp

1. Choose Ripe Bananas:
   Select ripe bananas as they are naturally sweeter and easier to blend.
2. Blend Until Smooth:
   Peel and slice the bananas. Place them in a blender and process until you achieve a smooth, lump-free pulp. Set aside.

Step 2: Mix the Dry Ingredients

1. Combine the Basics:
   In a large mixing bowl, sift together the oat flour, baking powder, and cinnamon. Sifting ensures even distribution of the ingredients and removes any lumps.
2. Incorporate the Spice:
   Stir the dry ingredients thoroughly to evenly distribute the cinnamon, adding warmth and depth to the cookies.

Step 3: Combine the Wet Ingredients

1. Mix Syrups with Dry Ingredients:
   Add the Jerusalem artichoke syrup and ginger syrup to the dry mixture. Stir well to ensure the syrups are evenly incorporated.
2. Add the Banana Pulp:
   Pour the ground banana pulp into the mixture. Use a spatula or wooden spoon to combine until a dough forms. The dough should be soft and slightly sticky but manageable.

Step 4: Form the Cookies

1. Shape the Dough:
   Take small portions of the dough (approximately 1 tablespoon each) and roll them into balls. Flatten them gently to form biscuit shapes.
2. Coat with Pumpkin Seeds:
   Spread pumpkin seeds on a plate. Roll each biscuit in the seeds, pressing gently to ensure they adhere to the surface.

Step 5: Bake the Cookies

1. Preheat the Oven:
   Preheat your oven to 180°C (360°F). Line a baking sheet with parchment paper to prevent sticking.
2. Arrange the Cookies:
   Place the prepared cookies on the lined baking sheet, leaving a small gap between them to allow for slight expansion during baking.
3. Bake to Perfection:
   Bake the cookies in the preheated oven for 25 minutes, or until they are golden brown.
4. Cool:
   Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 6: Serve and Enjoy

1. Presentation:
   Arrange the cookies on a serving platter. For an extra touch, sprinkle a few pumpkin seeds around the platter.
2. Enjoy:
   Serve the cookies with a cup of tea, coffee, or your favorite non-dairy milk.

Why This Recipe is Timeless

Gluten-Free Banana and Oat Cookies with Pumpkin Seed Coating are timeless because they combine health benefits with irresistible flavor. The use of simple, natural ingredients makes them a wholesome choice, while their versatility ensures they can be adapted to suit various tastes and occasions.

These cookies align with modern dietary trends that emphasize gluten-free and refined sugar-free baking, yet they retain the nostalgic comfort of a homemade treat. The combination of bananas, cinnamon, and syrups creates a flavor profile that feels indulgent without compromising on nutrition.

Their timeless appeal lies in their ability to cater to different dietary needs while delivering a snack that everyone can enjoy. They are perfect for meal prepping, gifting, or simply enjoying with loved ones.

Nutrition Facts (Per Cookie)

• Calories: 90 kcal
• Protein: 2g
• Fat: 2g
• Carbohydrates: 16g
• Fiber: 1g
• Sugar: 5g

Frequently Asked Questions (FAQs)

1. Can I substitute oat flour with another type of flour?
Yes, almond flour or any gluten-free flour blend can be used as a substitute. Adjust the liquid content slightly if needed.

2. What is Jerusalem artichoke syrup?
Jerusalem artichoke syrup is a natural sweetener derived from the tubers of the Jerusalem artichoke plant. It has a mild, sweet flavor and is low on the glycemic index.

3. Can I make these cookies nut-free?
Absolutely! Simply omit any additional nuts or nut-based flours.

4. How do I store the cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week.

Tips for Success

1. Use Ripe Bananas: Ripe bananas provide natural sweetness and a moist texture to the cookies.
2. Don’t Overmix: Combine the ingredients just until the dough forms to avoid dense cookies.
3. Even Coating: Press the pumpkin seeds firmly onto the dough to ensure they stick during baking.
4. Check for Doneness: The cookies are ready when they are golden brown and firm to the touch.

Storage Tips

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Extend freshness by refrigerating in a sealed container for up to a week.
• Freezing: Freeze baked cookies in a single layer, then transfer them to a freezer bag. Thaw at room temperature before serving.

Conclusion

Gluten-Free Banana and Oat Cookies with Pumpkin Seed Coating are more than just a snack—they’re a celebration of health, flavor, and simplicity. Each bite offers a delightful combination of textures, from the soft and chewy interior to the crunchy pumpkin seed coating. The natural sweetness of bananas, enhanced by the subtle spice of cinnamon and the richness of syrups, makes these cookies a treat you’ll return to time and time again.

This recipe is timeless because it brings together the best of both worlds: a wholesome, nutritious profile and a flavor that feels indulgent. Whether you’re baking for yourself, your family, or a gathering of friends, these cookies are guaranteed to please.

So gather your ingredients, preheat your oven, and get ready to enjoy a batch of cookies that are as delicious as they are healthy. These Gluten-Free Banana and Oat Cookies are sure to become a cherished addition to your recipe collection. Happy baking!