For the past few days I’ve been visiting my parents and the home I grew up in. Yes, quite happy times, full of laughter, silliness, playing with the dogs and the cat, home made wine from home grown organic grapes, plain ol’ happy moments and cooking. Baking to be more precise.
I cook while vacationing, you ask? Well, not usually, buy you see, my parents have this brand new, shiny, never used before oven with lots of buttons and functions. Ah, buttons! I haven’t even tried that hard to keep my distance from it to be honest and had my mind set on baking some healthy cookies the first time I saw it.
So far I’ve been making bread, roasted veg and cookies of all sorts. Yes, I am now in love with their oven and all the wonderful things it bakes to pure perfection and precision. I’m also in love with these cookies I wanted to share with you. They are really one of the easiest cookies I made. They are egg free, dairy free and processed sugar free. They taste so delicious and sweet. I find them perfect with my morning cup of coffee, perfect for an afternoon sweet snack or even after dinner if I want something sweet but not too sweet.
Best thing about them? You probably already have all the ingredients you need in your pantry as you’re reading this article. No need for special trips to the markets to fetch fancy ingredients for this one.
- 1 cup buckwheat flour
- 1 cup oats of choice (you can use GF if you need to)
- 1 medium small apple, cored and grated (half roughly grated, half finely grated)
- 1 big and ripe banana, roughly mashed
- 6 dates, pitted and chopped (Medjool are best, but any other variety works well)
- 1 tsp cinnamon powder
- If needed: 1 TBSP maple syrup or honey
- Preheat your oven to 175C.
- Combine the flour with the oats and the cinnamon and mix with a spatula.
- Add the chopped dates, grated apple and mashed banana and mix well until you get a soft sticky ‘dough’.
- Taste your dough to check if it is sweet enough to your liking. If your banana is very ripe, that should be enough, but if it’s not mix in a tablespoon of raw unprocessed honey or maple syrup if you’d like to keep them vegan. For some batches of cookies I had to add, for others the banana was enough.
- Shape your cookies and line them up on a cookie tray covered with baking paper.
- Bake at 175C for 30 to 35 minutes, until golden brown on the outside.
- Allow them to cool on a rack before serving..