Description
Send the kids to school with these delicious banana raspberry and coconut cookies! This recipe is simple to make and perfect for lunch boxes!
Scale
Ingredients
- 1/3 cup (80 ml) coconut oil, melted and slightly cooled
- 1/2 cup (85 grams) CSR Unrefined Coconut Sugar
- 2 teaspoons pure vanilla extract
- 1 egg
- 2 large extra ripe bananas, mashed
- 1 1/4 cups (190 grams) wholemeal (whole wheat) flour
- 1/4 teaspoon salt (optional)
- 3/4 teaspoon baking powder
- 1 1/4 cups (125 grams) rolled (traditional) oats
- 1 cup (100 grams) shredded coconut
- 3/4 cup (125 grams) raspberries (fresh or frozen)
Instructions
- Preheat oven to 160 C (320 F) and line a tray with baking paper. Set aside.
- Place the coconut oil, coconut sugar, vanilla, egg and mashed bananas into a large bowl and whisk to combine.
- Add the wholemeal flour, salt, baking powder, oats and shredded coconut and using a wooden spoon stir to combine.
- Gently fold through the raspberries.
- Use an ice-cream scoop or ¼ measuring cup to shape cookies. Arrange cookies on prepared tray.
- Bake for 10-12 minutes or until golden and ‘set’. Allow cookies to cool on tray. 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.
- Category: Cookies
- Method: Baking
- Cuisine: American