Banana Oat Cookies
This banana oat cookies recipe is easy to customise and has just two essential ingredients with no eggs, flour or dairy needed!
Servings: 10 cookies
Ingredients
Essential:
- 2 very ripe bananas
- 80 g oats
Optional extras (see alternatives in original blog post):
- ½ tsp vanilla extract
- 20 g desiccated coconut
- 30 g dark chocolate chips
Instructions
- Preheat the oven to 180°C (Gas mark 4/350°F). Lay out 10 silicone muffin cups on a baking tray.
- Peel the bananas, then mash in a bowl. I just used a fork, but the kids love using a potato masher for this job!
- Add the rest of the ingredients; oats and optional extras.
- Stir well until ingredients are completely combined.
- Divide the mixture between the 10 muffin cups and press each one down firmly with the back of a spoon
- Bake for 15 minutes until the edges are starting to brown and crisp up.
- Remove from the oven and leave to cool for a few minutes until the silicone cups are cool enough to handle.
- Pop the bites from the muffin cups and leave to cool completely on a cooling rack.
Video
Notes
Once completely cool, these cookie bites can be stored in an airtight container for up to 3 days.