Combine Wet Ingredients: Add the tangerine peel, tangerine juice, vanillin, egg, and melted butter to the mashed banana. Mix well.
Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
Shape Cookies: Using a spoon, drop dollops of the mixture onto a baking sheet lined with parchment paper, shaping them into cookies.
Garnish: Sprinkle additional chopped almonds and cinnamon on top of each cookie, if desired.
Bake: Bake in the preheated oven for 30 minutes or until the cookies are golden brown and firm.
Cool: Remove the cookies from the oven and let them cool on a wire rack.
Serving Suggestions
Enjoy these cookies with a cup of your favorite tea or coffee.
They make a great on-the-go snack or a sweet addition to your breakfast.
Cooking Tips
For a stronger flavor, lightly toast the almonds before adding them to the mixture.
If you prefer a sweeter cookie, add a tablespoon of honey or maple syrup to the mix.
Nutritional Benefits
Oatmeal: Rich in fiber and helps in maintaining healthy cholesterol levels.
Almonds: Good source of healthy fats, protein, and vitamin E.
Banana: Provides natural sweetness and is a good source of potassium.
Turmeric: Known for its anti-inflammatory properties.
Cinnamon and Ginger: Both spices are known for their antioxidant properties.
Dietary Information
These cookies are vegetarian and can be made gluten-free by using gluten-free oats.
Storage Tips
Store the cookies in an airtight container at room temperature for up to 5 days.
For longer storage, keep them in the refrigerator for up to 2 weeks.
Why You’ll Love This Recipe
Easy to make with simple ingredients.
Healthy and nutritious snack option.
Perfect balance of sweet, spicy, and citrusy flavors.
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