Delicious vegan and gluten-free cookies, perfect for a healthy and quick breakfast.
Step 1 of 5: In a bowl, mash the bananas until you get a smooth puree.
Step 2 of 5: Add the peanut butter and the oat flour. Mix until you obtain a smooth dough.
Step 3 of 5: Shape the dough into balls and flatten them on the baking tray.
Step 4 of 5: If desired, add dark chocolate chips on top.
Step 5 of 5: Bake in the air fryer at 180°C for about 10 minutes.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Contains nickel · Allergens detected: Gluten and Peanuts
| Average values | Per serving165 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,034 kJ486 kcal | 1,233 kJ295 kcal |
| Fat | 19.42 g | 11.77 g |
| of which saturated fatty acids | 2.94 g | 1.78 g |
| Carbohydrates | 59.25 g | 35.91 g |
| of which sugars | 10.68 g | 6.47 g |
| Fibre | 11.22 g | 6.8 g |
| Protein | 17.33 g | 10.5 g |
| Salt | 0.02 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
