Soft pear & banana purée cookies
Preparation
40 min
Difficulty
Easy
Servings
12
Preparation
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a bowl, combine the oats, flour, baking powder, baking soda, cinnamon, and salt.
- 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.
- Gradually incorporate the dry ingredients into the wet mixture, stirring until a uniform dough forms. Add the chopped nuts at this stage, if desired.
- Using a tablespoon, scoop portions of dough onto the prepared baking sheet. Flatten each cookie slightly with the back of the spoon.
- Bake for about 25 minutes, or until the edges are lightly golden. Check doneness with a toothpick — it should come out clean.
- 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
