Gluten-free oatmeal cookies: A delight for all without the guilt

More and more people are struggling with food allergies. Most commonly, this means an allergy to gluten, lactose, or animal protein. Each of these conditions requires the elimination of specific products from the diet. However, this does not mean giving up favourite dishes or sweets. You just need to tweak the recipe a bit.

If you need to limit your gluten and sugar intake but still want to enjoy sweets, discover this simple recipe for gluten-free oatmeal cookies. Adults, children, and athletes will love them because they are rich in protein and valuable fatty acids.

A few decades ago, a food allergy meant eliminating many dishes from your diet. The selection of gluten-free or lactose-free products was minimal. Fortunately, we can now choose from hundreds of specialised products that do not contain a gram of sugar, wheat, or gluten.

If you can't or don't want to eat gluten but crave sweet and crunchy cookies, try the recipe below. It has four widely available ingredients: bananas, oatmeal, dark chocolate, and peanut butter. The bananas provide natural sweetness, while the peanut butter binds the mixture and gives the cookies a unique nutty flavour and aroma.

Ingredients:        

• 2 ripe bananas,
• 2 cups of oatmeal (preferably gluten-free),
• 1 cup of peanut butter (e.g., from peanuts, cashews),
• 55 grams of dark chocolate,
• optional: chopped nuts, dates, dried fruits.

Preparation:      

1. Mash the bananas with a fork until smooth. Add the oatmeal, chopped chocolate, peanut butter, and other favourite additives.
2. Place the mixture in the freezer for 10 minutes. When it solidifies, form small cookies. Place them on a baking tray lined with parchment paper.
3. Put it in an oven preheated to 180°C, using the top and bottom heating.
4. Cool the ready cookies on a rack. Once cooled, they will become pleasantly crunchy.