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!
Prep Time5mins
Cook Time15mins
Total Time20mins
Course: Dessert, Snack
Cuisine: British, Vegan, Vegetarian
Servings: 10cookies
Author: Grace Hall
Ingredients
2very ripe bananas
80goats
½tspmixed spice
25gdesiccated coconut
28g2 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.