Chocolate Oat Thumbprint Cookies {Gluten & Dairy Free}
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 medium banana
- 60 ml / ΒΌ cup orange juice
- 100g / 1 cup rolled oats (use certified glu ten free if necessary)
- 8 dairy and gluten free chocolate buttons
Method
- Preheat the oven to 170c / 340f and line a baking tray with parchment paper or a non stick silicone sheet.
- Mash the banana in a bowl with a fork. Add the orange juice and mix well. Then add the oats and mix together until everything is well combined.
- Take a large spoonfull of the mixture and shape into a round cookie shape. Place on the baking tray. Repeat with the remainder of the mixture. I made 8 cookies from this mixture.
- Press one of the chocolate buttons into the middle of each of the cookies and press down.
- Bake in the oven for 10 minutes. Allow to cool on a wire rack.