1. Peel the 2 ripe bananas and mash them in a large bowl with a fork until smooth.
2. Add the 150 g of oats to the bowl and stir them in until they are completely coated with the banana puree.
3. Sprinkle the 50 g of chopped nuts over the mixture and gently fold them in so they are evenly distributed.
4. Add the 50 g of coconut blossom sugar and mix everything vigorously until the dough looks sticky and uniform.
5. Stir in 1 tsp vanilla extract and 1 tsp baking powder until no white streaks remain.
6. Preheat the air fryer to 180 °C using top and bottom heat, and preheat for 3 minutes to have hot air ready.
7. Line the air fryer basket with baking paper so the cookies don't stick and you can remove them easily.
8. Take a tablespoon of dough, form a flat ball and place it on the baking paper. Repeat for all 2 portions.
9. Lightly flatten the dough balls with the back of the spoon so they don't rise too much and become crispy during baking.
10. Make sure there is at least 2 cm of space between the cookies so the hot air can circulate well.
11. Place the basket into the preheated air fryer and bake the cookies at 180 °C for 10 minutes, until golden brown, flipping them carefully after half the time (5 Min.).
12. Let the cookies bake for the remaining 5 minutes, until the edges are golden brown and the surface looks slightly firm.
13. Remove the basket and let the cookies cool on a rack for 5 minutes, as they will firm up then.
14. Serve the cookies warm: a perfect result is when they are firm but still juicy inside.
Nutrition per serving
kcal: 150
Protein: 3 g · Fett/Fat: 8 g · Carbs: 18 g
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