1cup(90 g) rolled oats(certified gluten-free if necessary, see notes)
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Preheat the oven to 180°C (360°F).
Peel the bananas and add to a large bowl. Mash thoroughly with a fork until you have a thick liquid consistency.
Add the oats and mix well to create a batter.
Using a fork or spoon (or your hands), divide the mixture into roughly 8 even balls and space these out on a non-stick baking sheet. If you don't have a non-stick baking sheet, use a sheet lined with greaseproof paper or a non-stick baking mat.
Use a fork or spoon to flatten the balls into round discs and tidy up the edges. The shape won't change much during cooking, so decide on the size at this stage.
Bake in the oven for around 12-15 minutes or until the cookies are set and starting to turn slightly golden. Remove from the oven and allow to cool before eating.
Oats: You'll want to use rolled oats (a.k.a. 'porridge oats' or 'quick oats') rather than 'steel-cut' or 'pinhead' oats. The latter take longer to cook and are much better for recipes like vegan haggis.Gluten-free: Oats are naturally gluten-free, however they may sometimes be processed in an environment where there’s a risk of cross-contamination. To ensure that this recipe is 100% gluten-free, use oats that are certified GF.UK measurement: For me, one standard US cup of oats was equivalent to approx. 90 grams. This recipe isn't an exact science, so feel free to tweak if you prefer a higher ratio of oats to banana.Other additions: You could also try adding ingredients like vegan chocolate chips, raisins, dried cranberries, peanut butter or another nut butter, chopped nuts, chopped dates, fruit jam, ground cinnamon, or nutmeg.Storage: Once cool, store in an airtight container and consume within a couple of days.If you liked this recipe, you might also enjoy: