Gluten-free oatmeal cookies: Delicious recipe everyone will love

More and more people are struggling with food allergies. Most commonly, this means an allergy to gluten, lactose, or animal protein. Each of these conditions requires the elimination of specific products from the diet. However, this does not mean giving up favorite dishes or sweets. You just need to tweak the recipe a bit.

If you need to limit your gluten and sugar intake but still want to enjoy sweets, discover this simple recipe for gluten-free oatmeal cookies. Adults, children, and athletes will love them because they are rich in protein and valuable fatty acids.

A few decades ago, a food allergy meant eliminating many dishes from your diet. The selection of gluten-free or lactose-free products was minimal. Fortunately, we can now choose from hundreds of specialized products that do not contain a gram of sugar, wheat, or gluten.

If, for some reason, you can't or don't want to eat gluten but crave sweet and crunchy cookies, try the recipe below. It has four widely available ingredients: bananas, oatmeal, dark chocolate, and peanut butter. The bananas provide natural sweetness, while the peanut butter binds the mixture and gives the cookies a unique nutty flavor and aroma.

Ingredients:        

• 2 ripe bananas
• 2 cups of oatmeal (preferably gluten-free regular oats)
• 1 cup of peanut butter (e.g., from peanuts or cashews)
• 2 ounces of dark chocolate
• Optional: chopped nuts, dates, dried fruits

Preparation:      

1. Mash the bananas with a fork until smooth. Add the oatmeal, chopped chocolate, peanut butter, and other favorite additives.
2. Place the mixture in the freezer for 10 minutes. Form small cookies and place them on a baking tray lined with parchment paper when it solidifies.
3. Put the tray in an oven preheated to 350°F, top and bottom heating.
4. Cool the cookies on a rack. Once cooled, they will become pleasantly crunchy.