Banana Oat Cookies

Jacqueline Alwill

Brown Paper Nutrition


Dairy free : Refined Sugar Free : Vegetarian

Makes 10-12 cookies

2 ripe bananas (300g with skin on)

1 egg

2 teaspoons cinnamon

1 cup rolled oats

1/4 cup desiccated coconut

2 tablepsoons golden linseed

1/4 cup sultanas (you can omit these if you wish)

Heat oven to 180C and line a baking tray with greaseproof paper. Mash bananas in a mixing bowl, whisk in egg then add remaining ingredients. Measure 1 1/2 tablespoon cookies, place on tray then gently press down with fingers. Cook for 14 minutes, then cool on tray. Keep up to 2-3 days out of fridge or store in fridge for up to 4 days. Enjoy!