banana oat and raisin cookies

Personally I find these to be the perfect warm treats in winter, they taste like a charming, chewy cookie version of cinnamon porridge that’s been topped with banana, raisins and a drizzle of maple syrup. This recipe has been based of the ‘two ingredient banana and oat cookies’ that are floating around at the moment. Feel free to do just that and only add those two ingredients, it works and you will get cookies, but I wonder what the point is when it takes two more seconds to chuck in a few more ingredients, and so that’s what I chose to do. You may not save as much time but you will gain a whole lot more goodness from eat bite… and to be honest they just taste better!


2 ripe bananas

¾ cup quick oats (or regular oats cut up smaller)

1/3 almond meal

2 tbs maple syrup

1/3 cup shredded coconut

1 tbs melted coconut oil

1 ½ heaped tbs of raisins/sultanas

1 heaped tbs of chopped walnuts

½ tbs chia seeds

1 tbs sunflower seeds

1 tsp ground cinnamon

1 tsp vanilla essence

 METHOD Pre heat your oven to 180 degrees celsius. Put the bananas, oats and almond meal in your mixing bowl and mash the banana with the dry ingredients until its all combined, then just add and mix through everything else. Make even sized balls of cookie dough and then place onto a lined tray. This helps to make all your cookies the same size, then just flatten them out with your fingers or a fork. Bake in the oven for about 15 minutes (I like to check them and rotate my tray at the halfway mark). I highly recommend eating at least one (I’ve eaten four while writing this) while they’re still warm and then place the rest in an airtight container and store in the cupboard for later!

 ** feel free to alter this to suit you.. take the out nuts, switch the fruit, trade the oats for quinoa to make them gluten free or make them a little sweeter if you prefer. I recommend doing a tester cookie before you bake the whole batch to make sure they’re as good as can be :)


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