Banana, Dried Cranberry & Oat Cookies
Banana, Dried Cranberry & Oat Cookies
Share Recipe Favourite Download PDFThese cookies are healthy, easy to throw together and perfect for a snack or the lunchbox! They also freeze beautifully, so make a batch and pop them in the freezer to easily pull out for those crazy busy school mornings.
Ingredients
- 1.5 cups oats
- 0.333 cup wholemeal plain flour normal plain flour is also fine
- 0.5 cup desiccated coconut
- 0.5 cup coconut oil or light olive oil
- 2 tsp cinnamon
- 1 tsp vanilla extract
- 0.75 cup pure maple syrup
- 0.5 cup dried cranberries roughly chopped
- 2 bananas mashed
Instructions
- Preheat the oven to 200°C conventional (180°C fan-forced). Line two large baking trays with baking paper.
- Mix all the ingredients in a large bowl until well combined.1.5 cups oats, 0.333 cup wholemeal plain flour, 0.5 cup desiccated coconut, 0.5 cup coconut oil, 2 tsp cinnamon, 1 tsp vanilla extract, 0.75 cup pure maple syrup, 0.5 cup dried cranberries, 2 bananas
- Using your hands or an ice cream scoop, roll the mixture into balls about the size of a golf ball. Place the balls on the trays and gently push them down with your hands to flatten.
- Bake for 18–22 minutes or until golden. Cool on the baking trays for 5 minutes[/timer>.
Notes
It helps to roll the cookies with wet hands, as this stops the mixture from sticking to your fingers.
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