Description
These banana, peanut butter and choc oat cookies are sweetened naturally and packed with healthy ingredients. You’ll love sharing these cookies with your kids!
Ingredients
Scale
- 1 banana, peeled
- 1/2 cup (125 grams) natural peanut butter
- 1/3 cup (35 grams) cacao powder
- 1 teaspoon vanilla extract (or vanilla bean paste)
- 1/3 cup (80 mls) pure maple syrup
- 1/4 cup (60 mls) coconut oil, melted
- 2 cups (180 grams) rolled (traditional) oats, PLUS extra 1 cup of oats to decorate
- 1/2 cup (50 grams) almond meal
Instructions
- Preheat oven to 160 degrees celsius (320F) and line an oven tray with baking paper.
- Place the banana, peanut butter, cacao powder, vanilla, maple syrup and coconut oil into the large bowl of a food processor.
- Blitz until smooth.
- Add the rolled oats and almond meal and pulse to combine.
- Place remaining oats onto wooden board or plate. Take heaped tablespoons of the mixture and using wet or oiled hands shape into rounds. Roll each cookie in oats to coat and flatten slightly.
- Place cookies onto prepared tray (approx. 2 centimetres apart).
- Bake for 10-12 minutes or until slightly golden and set. Enjoy X
Notes
Cookies are best kept in the refrigerator in an air tight container. Will keep for 3-4 days.
Cookies are freezer friendly. Store in an airtight snap lock bag. Will keep for 3 months.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Cookies
- Method: Baking
- Cuisine: American