These fat-free vegan cookies are truly the simplest cookies in the world, they only have 3 ingredients, have no sugar, no oil and are super easy to prepare.

Each biscuit has 49 calories, for a healthy breakfast you can eat 4 biscuits with a low-fat soy yogurt or the new “Granarolo vegetable” yoghurt based on oats or soy or coconut, plus a tea or coffee without sugar for a total of 270 -300 calories.

The recipe I got here is also really simple to make and allows you to use overripe bananas that are usually thrown away even by the greengrocer or sold at very discounted prices in supermarkets. It is a poor recipe, since it is very likely that if you ask the greengrocer to give you the blackened bananas, he will give them to you.

In fact, you will need 4 medium-sized bananas with blackened or very stained skin. Bananas here replace sugar and eggs entirely. Using a fiber-rich whole wheat flour will balance the glycemic load of bananas.

FAT FREE VEGAN COOKIES WITH ONLY 3 INGREDIENTS
POOR AND ANTI-WASTE RECIPE

For 26 biscuits
4 very ripe bananas with blackened peel
160 ml of vegetable milk with no added sugar
230-240 grams of wholemeal flour
5 grams of ammonia for desserts (a very level spoon)
a pinch of salt
cinnamon or other spices or lemon zest or grated orange: optional

The procedure is very simple.
Preheat the oven to 180 degrees. Line two baking sheets with parchment paper.
Do not blend the bananas, but mash them very well with a fork in a large bowl. Separately, mix the ammonia for desserts with the vegetable milk. Add it to the banana mixture, add salt and any spices and then add the flour a little at a time. Using a simple spoon, pour the mixture trying to space each biscuit from the other by 3-4 cm.
Place in the oven and cook for 10-15 minutes, until the biscuits are golden on the sides.
Remove from the oven, let them cool and keep them in an airtight container. They keep for 3-4 days.

Notes and advice on flour

• The biscuits can also be made with gluten-free flour such as buckwheat or degreased coconut flour.

  In the case of coconut, the calories will be less both because it is less caloric and because it has greater absorbency.
  In this case, add the flour a little at a time and not all together until you have a workable dough, it is likely that you need to use about 160-180 grams. Same thing for buckwheat flour: it has more absorbent power than whole wheat flour, so it’s likely you can use 200 grams. You can find both flours in every organic shop.

• Anyone who wants can use micronized and stevia-flavored oat flour, like this excellent gluten-free Natruly flour.

  In this case, bananas can be of medium ripeness, since the flour is sweetened with stevia and the glycemic load of the biscuits will be lower. The doses of flour will be the same as in the recipe with whole wheat flour. Natruly oat flour in vanilla and cocoa version has no harmful additives, so it will allow you to make vegan vanilla and cocoa cookies using only this recipe.
  NATRULY Flavored Oat Flour 2 Flavors, Organic Oat Powder Sugar Free, Gluten Free, 2x500g

But the flour that I recommend most of all, especially if you want to use it for other sweet or savory doughs without eggs and gluten is the nixtamalized corn flour , which has high absorbency and high compacting power.

I always have this flour in the pantry and I use it to compact vegetable burgers, I add it to the shortcrust pastry of tarts, to the cauliflower puree to make cauliflower pizza, and finally to tortillas and empanadas. Again, you will need less flour, probably around 170 grams.

On Amazon I buy Naturelo, organic, otherwise Maseca: thanks to nitxamalisation, it is rich in bioavailable vitamin B3. 1Kg gluten-free corn flour MASECA – instant corn masa without gluten.

My house is never missing. Another online store where you can buy them, both as Maseca and as Masa Real, is the Italian store Mexsabores, which has the advantage of offering it at much lower prices: https://www.mexsabores.com/farine-messicane.