Banana Oat Cookies
Banana Oat Cookies are a great make-ahead breakfast that just happens to be gluten free.
Equipment
- Baking tray
- medium-sized bowl
- fork
Ingredients
Main Ingredients
- 1 medium ripe banana peeled
- 100 g rolled oats check they're gluten-free if required
- 2 tablespoon honey
- 1 tablespoon coconut oil either soft or melted
- 50 g chocolate chips check they're gluten-free if required
- 1 pinch salt
Instructions
Method
- Preheat your oven to 170C/325F (fan).
- Place the banana in a medium-sized bowl and mash it with a fork. Add the oats, honey and coconut oil and give everything a good stir until combined. Leave to rest on the countertop for 10 minutes, so that the oats can absorb the moisture from the other ingredients.
- After 10 minutes, add in the chocolate chips (reserve a few to sprinkle on once the cookies are cooked) and the salt. Stir to combine.
- Take a tbsp. of the mixture in your hand, roll into a ball and then squash to flatten into a thick disk (approx. 1cm thick). Place on a baking tray and repeat until all your mixture is used up.
- Place in the oven and cook for 15 minutes.
- Take out of the oven, sprinkle with the reserved chocolate chips and leave to cool.
Notes
Can make them gluten free by using certified gluten-free oats. Can swap chocolate for raisins, cranberries, or nuts. They last for about 2-3 days in an airtight container at room temperature.
Nutrition
Serving: 46gCalories: 158kcalCarbohydrates: 25gProtein: 2gFat: 5gSaturated Fat: 3gCholesterol: 1mgSodium: 9mgFiber: 1gSugar: 15g
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