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Soft, naturally sweet banana oat cookies made with ripe bananas, oats and a few simple ingredients, with no added sugar. Serve with Greek yoghurt and berries for a more filling snack or breakfast. They're easy to make, and the cookies can be frozen for later.
Cookies
To serve
Baking tray and baking paper.
1.
Heat the oven to 180°C (160°C fan) and line a baking tray with baking paper.
2.
Mash the bananas in a bowl until smooth.
3.
Stir in the yoghurt and melted butter, if using.
4.
Mix in the oats, cinnamon or vanilla, and salt.
5.
Scoop 12 equal spoonfuls onto the tray and flatten each one to about 1cm thick.
6.
Bake for 15–20 minutes, until the cookies are set and lightly golden around the edges. Leave them to cool on the tray for 5 minutes.
7.
Serve 2 cookies per person with 100g Greek yoghurt and 80g berries.
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12.
Storage information
Allow the cookies to cool completely before storing in an airtight container in the fridge for up to 3 days. Freeze the cookies for up to 3 months and defrost in the fridge.
Tip
For extra fibre, try adding 1 tbsp chia seeds to the mixture. The cookies will be softer when freshly baked, so allow them to cool before serving. For crispier cookies, flatten them thinly and bake for the full 20 minutes.
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