Although very sweet, mangoes have a low glycemic load and keep blood sugars in check.
Start by chopping the dried mango and brazil nuts into small chunks. Then mash the peeled banana into a paste with the help of a fork or potato masher.
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In a food processor, blitz half of the oats until finely ground. Then, combine the ground oats, oat flakes, coconut flour, baking powder, salt, applesauce, mango, nuts, banana, and milk.
Work the mixture until it comes together into a soft but compact cookie dough and leave it to set in the fridge for 10 minutes.
Pinch off a bit of dough the size of a walnut, roll it in the palm of your hands and then flatten it down with your fingertips to give it the classic cookie shape. Repeat until you have used all the batter.
Transfer the cookies to a baking tray lined with parchment paper.
Bake the cookies for 12 minutes at 200°C (390°F). When they are lightly golden, remove from the oven and transfer them to a wire rack to cool down and crisp up.
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