Last Sunday Miss 4 and I headed into the kitchen to whip up some lunch box snacks for the week ahead.  These Banana and Oat Cookies were a real hit.  Not only are they healthy, but they are easy to make (meaning the kids can help out), they’re a great way to use up those over-ripe bananas, and they’re what I call A Dump Recipe.  Just dump all of the ingredients into a bowl and stir.  And bake of course, but you see what I’m getting at.  Super Easy!

Banana and Oat Cookies

Makes 12 cookies

Ingredients:

1 Cup Mashed Ripe Banana (approx. 1 large banana)

1/2 tsp Cinnamon

2 Cups Rolled Oats (you can use Gluten Free if needed)

1/2 Cup Desiccated Coconut

1/2 Cup Cranberries (or raisins)

1/4 Cup Honey

1/4 Cup Olive Oil

Directions:

Preheat your oven to 160C, fan forced.

Dump all of the ingredients into a mixing bowl and mix well.

You will probably have to use your hands here so make sure if the kids are helping that they give them a good scrub first.

Use a tablespoon to measure out 12 cookies and roll them into balls.  You need to make sure they are really compacted before flattening them slightly between your palms.  This ensures they don’t fall apart as you flatten them.

Place them on a lined baking tray and bake for approx. 25-30 minutes.

Allow cookies to cool before eating.

Cookies keep well for up to 5 days if stored in an airtight container, but I can tell you now, they didn’t last that long around here.

Notes:  Each cookie contains  22 grams of Carbohydrates

To make these cookies Gluten Free, use almond meal in place of the oats and reduce the banana to 60g.

Recipe Source:  http://www.thehealthychef.com/2012/01/banana-oatmeal-cookies/