🌿 Ingredients

Dough

✅ 2 Eggs (separated)
✅ 90g Unsalted Butter (softened)
✅ 100g Natvia Sweetener (divided into three portions)
✅ 200g Rolled Oats (blended into a coarse flour)
✅ 35g Wholemeal Flour
✅ 2 Ripe Bananas (mashed)
✅ Juice of ¼ Lemon
✅ 1 tsp Cinnamon Powder
✅ 1 tsp Ground Ginger
✅ 1 tbsp Vanilla Extract
✅ 1 Pinch of Himalayan Salt

🛠️ Equipment Needed

✔️ Mixing Bowls
✔️ Non-Stick Saucepan
✔️ Hand Mixer or Whisk
✔️ Baking Tray & Parchment Paper
✔️ Spatula
✔️ Wire Cooling Rack

👩‍🍳 Instructions

1️⃣Preparing the Hot Dough Mixture

Cooking the Banana-Oat Mixture

🔹 In a non-stick saucepan, mash the bananas and add:
   ✔ 40g of butter
   ✔ 35g of Natvia
🔹 Heat over low heat, stirring continuously until melted and smooth.
🔹 Stir in the blended oats and cook for 2-3 minutes until lightly golden.
🔹 Remove from heat and let cool for 5-10 minutes.

 2️⃣Preparing a Cold mixture

🔸 Preheat the oven to 180°C (bake mode).
🔸 Line a baking tray with parchment paper and set aside.

Option 1: Traditional Method (Egg Separation)

Working the yolks first

🔸 In a mixing bowl, beat together:
   ✔ 50g of softened butter
   ✔ 2 egg yolks
   ✔ 35g of Natvia
   ✔ Cinnamon & ginger
🔸 Mix until light and fluffy.

Whipping the Egg Whites second

🔺 In a clean bowl, whisk the egg whites with the lemon juice until soft peaks form.
🔺 Gradually add 35g of Natvia and continue whisking until glossy and stiff.

Option 2: Whole Egg Beating Method

🔹 In a clean bowl, add 2 whole eggs and a pinch of salt.
🔹 Start beating at very low speed, gradually increasing speed after 2 minutes.
🔹 Continue increasing speed every minute, reaching full speed at 12 minutes until the eggs are light, thick, and voluminous.
🔹 Slowly beat Natvia, cinnamon, and ginger and soften butter together mix till all combined, then slowly and gradually fold it into the beaten whole egg mixture

3️⃣ Combining the Mixtures

Option 1: 

🔸 Add the cooled banana-oat mixture and wholemeal flour to the butter-yolk mixture, stirring until well combined.
🔸 Gently fold in the whipped egg whites with a spatula. Be careful not to deflate the mixture.
🔸 Let the dough rest for 15 minutes.

Option 2: 

🔸 Gently fold in the cooled banana-oat mixture into the whole egg -Butter mixture with a spatula. Be careful not to deflate the mixture.

4️⃣ Shaping the Cookies

🔹 Divide the dough into 24 equal portions using a tablespoon.
🔹 Roll each portion into a small ball and place on the prepared baking tray.
🔹 Let them rest for 5 minutes before baking.

5️⃣ Baking the Cookies

🔥 Flatten each ball slightly with your fingers. If sticky, lightly dust your hands with flour.
⏳ Bake for 10 minutes, or until the edges turn golden.
🔁 Flip each cookie and bake for another 5 minutes.

6️⃣ Cooling & Serving

🧊 Transfer cookies to a wire cooling rack and let cool completely.
🍪 Repeat with the remaining 12 cookies.

👩‍🍳✨ A little note:

🍩if you want to glaze them in chocolate, put each square of chocolate upon each cookie, send it back to the oven for 20 seconds, pull it out and spread it evenly on the top of each cookie, then cool it before storing it. 

🍽️ Serve & Enjoy!

These soft and chewy Banana Oat Cookies are perfect for a healthy treat.
Store in an airtight container for up to 5 days.