Coconut & Raisin Banana Oat Cookie Bites
Use up leftover bananas in these easy coconut & raisin banana oat cookie bites. This allergy friendly recipe is vegan, gluten free, nut free, egg free, dairy free and sugar free!
Servings: 10 cookies
Ingredients
- 2 very ripe bananas
- 80 g oats
- ½ tsp mixed spice
- 25 g desiccated coconut
- 28 g 2 boxes Organix raisins
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, mixed spice, coconut and raisins.
- Stir well until ingredients are completely combined.
- Divide the mixture between the 10 muffin cups and press each one down with the back of a spoon to shape.
- 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.
Notes
Note: Once completely cool, these cook bites can be stored in an airtight container for up to 3 days.