There are loads of banana oat cookie recipes on the internet. After some experimentation, here’s our favourite version:
Banana Oat Cookies
Makes 25 small cookies.
2 bananas, mashed well
1 ½ cups oats (gluten-free)
½ teaspoon cinnamon
½ cup dessicated coconut
½ cup chopped walnuts (or try mixed nuts/seeds that you like)
¼ cup cacao nibs or raisins (optional)
Combine all of the ingredients and stir until well mixed together.
Preheat the oven to 175 C.
Drop heaped teaspoons onto baking trays that have been lined with baking paper, and squish, or form, each ‘drop’ together into a cookie looking thing 🙂 (I don’t think they’d hold together as well, after baking, if they weren’t each squished a bit.)
Bake for 15 minutes, until golden.
Leave on tray for 5 minutes, then transfer onto a cooling rack to cool completely (or start eating.)
They are crisp when fresh out of the oven, but then evolve to a more scrumptious, chewy side of things after that. I store them in the freezer and take out as required… letting them defrost for a few minutes before eating (or eating direct from the freezer when waiting is less desirable).
PERFECT for lunch boxes.