Last Sunday Miss 4 and I headed into the kitchen to whip up some lunch box snacks for the week ahead. Â These Banana and Oat Cookies were a real hit. Â 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. Â Just dump all of the ingredients into a bowl and stir. Â And bake of course, but you see what I’m getting at. Â Super Easy!
Banana and Oat Cookies
Makes 12 cookies
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
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. Â You need to make sure they are really compacted before flattening them slightly between your palms. Â 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: Â Each cookie contains Â 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: Â http://www.thehealthychef.com/2012/01/banana-oatmeal-cookies/