Oatmeal, banana and chocolate cookies
Hace un par de años, mi hija Sara me enseñó estas galletas de avena, plátano y chispas de chocolate, y desde entonces he querido prepararlas. Ella sigue blogs estadounidenses, pero seguro que muchos de ustedes las conocen de otros blogs, porque son bastante populares.
- 2 plátanos de Canarias maduros
- 75 g de copos de avena
- 30 g de almendra molida
- 2 cucharadas de perlas de chocolate
- Una pizca de sal
- Precalienta el horno a 180ºC, calor arriba y abajo.
- Pela los plátanos, trocéalos y ponlos en un cuenco. Aplástalos con un tenedor.
- Añade los copos de avena, la almendra molida y la pizca de sal. Mezcla con tus manos.
- Agrega las perlas de chocolate y termina de mezclar.
- Coge porciones de masa de unos 25 g y haz con ellas unas bolas ligeramente aplastadas —lee los consejos—.
- Hornea durante unos 20 minutos. Como siempre el tiempo es aproximado.
- Sácalas y déjalas enfriar sobre una rejilla.
A couple of years ago, my daughter Sara showed me these oatmeal, banana, and chocolate chip cookies, and I've been meaning to make them ever since. She follows American blogs, but I'm sure many of you know them from other blogs, because they're quite popular. Today I'm sharing my version, my tips and tricks, and some other possible combinations.
Oatmeal, banana and chocolate cookies
units
- 2 ripe Canary Island bananas
- 75 g oat cups
- 30g of ground almonds
- 2 tablespoons of chocolate pearls
- A pinch of salt
Preparation
- Preheat the oven to 180ºC, top and bottom heat.
- Peel the bananas, chop them, and put them in a bowl. Mash them with a fork.
- Add the rolled oats, ground almonds, and a pinch of salt. Mix with your hands.
- Add the chocolate pearls and finish mixing.
- Take portions of dough of about 25g and make slightly flattened balls with them —read the tips—.
- Bake for about 20 minutes. As always, the time is approximate.
- Take them out and let them cool on a wire rack.
Tips
- The bananas need to be ripe, but not overripe. If the bananas are good quality, they'll give the recipe just the right amount of sweetness. This is important because otherwise, they might not be sweet enough. I recommend tasting the batter before baking so you can adjust it. If you find it needs a little sweetness, add a touch of honey, which will keep them soft longer.
- With these measurements, you'll get a slightly firmer exterior and a soft center. They won't expand in the oven: they'll turn out the way you shape them.
- I add chocolate pearls because my daughters love them, but you can add raisins, or cinnamon, or pieces of candied orange, or pieces of apple – let your imagination run wild!
- You can remove the ground almonds and add the same amount of ground oats, or increase the amount of oat flakes by 30g.
This little cloth with such beautiful work was made for me by Teresa, the aunt of my friend Teresa, from Cuenca, who has spectacular hands!
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