Oatmeal cookies with banana and dates "Kukareka"
6 servings
45 minutes
Oatmeal cookies with banana and dates 'Kukareka' are a delicate and aromatic treat inspired by American culinary traditions. The sweetness of bananas and the caramel notes of dates create a soft and rich flavor, while the oats provide a light texture and pleasant crumbliness. Coconut milk and oil add an exotic creaminess, turning ordinary cookies into a true gastronomic delight. This treat is not only healthy but also versatile: it can be served for breakfast with a cup of tea or taken as a nutritious snack on the go. It bakes in just 20-30 minutes, filling the kitchen with a warm, homely aroma. Each piece is a harmony of simple ingredients creating an amazing combination of taste and benefits. A wonderful choice for those who appreciate natural sweets and a cozy atmosphere.
1
Mix a cup of flakes with salt and baking powder. Add coconut milk (can be replaced with water or cow's milk), if too thick, add a little water and monitor how much liquid is absorbed by the oats (it shouldn't be too runny, considering that bananas and egg will add moisture).
- Rolled oats: 1 glass
- Salt: to taste
- Baking powder (raising agent): 0.5 teaspoon
- Coconut milk: 0.5 glass
2
Blend bananas with dates in a blender.
- Bananas: 2 pieces
- Pitted dates: 6 pieces
3
Combine the banana-date mixture with the oatmeal, mix well, add an egg and coconut oil (you can use less oil). The consistency should resemble thick sour cream.
- Bananas: 2 pieces
- Pitted dates: 6 pieces
- Rolled oats: 1 glass
- Chicken egg: 1 piece
- Coconut oil: 1 tablespoon
4
Preheat the oven (electric) to 180 degrees. Place the resulting mass on a baking sheet lined with parchment using a tablespoon. Bake for 20-30 minutes, you can use convection mode for the last 10 minutes. Alternatively, you can cook at 200 degrees without convection for 20 minutes.
5
Serve warm or cooled.
