Soft pear & banana purée cookies

Soft pear & banana purée cookies

Preparation 40 min
Difficulty Easy
Servings 12

Preparation

  1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper or a silicone baking mat.
  2. In a bowl, combine the oats, flour, baking powder, baking soda, cinnamon, and salt.
  3. In a separate bowl, mix the pear and banana purée with the melted butter or coconut oil, honey or maple syrup, and vanilla (if using) until smooth.
  4. Gradually incorporate the dry ingredients into the wet mixture, stirring until a uniform dough forms. Add the chopped nuts at this stage, if desired.
  5. Using a tablespoon, scoop portions of dough onto the prepared baking sheet. Flatten each cookie slightly with the back of the spoon.
  6. Bake for about 25 minutes, or until the edges are lightly golden. Check doneness with a toothpick — it should come out clean.
  7. Let the cookies cool on a wire rack for a few minutes before serving.

Biotalia Tip:

  • Storage tip

These cookies freeze well. Make a big batch and keep them on hand for quick, ready-to-go snacks.

  • Boost the nutrition

Swap half the flour for spelt flour or stir in a tablespoon of ground chia or flaxseed for added fiber and healthy fats.

  • Feeling indulgent?

Add a handful of dark chocolate chips to the batter before baking for a naturally sweet and satisfying twist — no compromise on quality.

Ingredients

  • 1 cup (250 ml) pear and banana purée
  • 1 cup (90 g) rolled oats (use gluten-free if needed)
  • 1 cup (250 ml) almond flour or whole wheat flour
  • ½ tsp (2.5 ml) baking powder
  • ¼ tsp (1.25 ml) baking soda
  • ½ tsp (2.5 ml) ground cinnamon (optional)
  • ¼ tsp (1.25 ml) vanilla extract (optional)
  • ¼ cup (60 ml) melted butter or coconut oil (for a dairy-free version)
  • 2 tbsp (30 ml) honey or maple syrup (optional, to taste)
  • ¼ cup (30 g) chopped pecans or cashews (optional)
  • A pinch of salt
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