A healthy grab & go breakfast or tasty snack.
Preheat the oven to 180°C. Line two rectangular baking trays with baking paper.
Using the back of a fork or a potato masher, mash the bananas in a medium bowl until they are broken down.
Add in the rolled oats and gently stir until all of the oats and bananas are mixed together and look like a thick cookie batter.
Now add in as many of your chosen extras as you like. Blend well with the fork to combine.
I chose both dark and white chocolate chips, peanut butter, honey, and cinnamon. Be creative - this recipe works really well with so many optional extras and is not limited to my suggestions.
Scoop one heaped tablespoon of the dough into your hands and free form into a cookie. Place on a baking tray and continue until you have ~18 cookies.
The cookies will not change shape when cooking and will come out the same size as they went into the oven.
Cook for 15-20 minutes or until set through and lightly golden.
Cool fully and enjoy!
Ingredients
Directions
Preheat the oven to 180°C. Line two rectangular baking trays with baking paper.
Using the back of a fork or a potato masher, mash the bananas in a medium bowl until they are broken down.
Add in the rolled oats and gently stir until all of the oats and bananas are mixed together and look like a thick cookie batter.
Now add in as many of your chosen extras as you like. Blend well with the fork to combine.
I chose both dark and white chocolate chips, peanut butter, honey, and cinnamon. Be creative - this recipe works really well with so many optional extras and is not limited to my suggestions.
Scoop one heaped tablespoon of the dough into your hands and free form into a cookie. Place on a baking tray and continue until you have ~18 cookies.
The cookies will not change shape when cooking and will come out the same size as they went into the oven.
Cook for 15-20 minutes or until set through and lightly golden.
Cool fully and enjoy!
