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Eat well

Banana and oat cookies

Crunchy on the outside but soft in the centre, these healthy cookies will keep up to 2 days in a cake tin, or can be frozen.

A baking tray of banana oat cookies.

Meal type: Dessert, Snack

Serves: 14 (Suitable for freezing)

Total time: 25 minutes

Preparation: 10 minutes

Cook: 15 minutes

  1. Heat the oven to 180°C/160°C fan or gas mark 4. Line a baking tray with baking paper.
  2. Place the bananas in a mixing bowl and mash really well with a fork until almost a puree.
  3. Stir the oats and flour into the banana with the raisins and seeds. Mix well.
  4. Place 14 heaped spoonfuls onto the baking tray and bake for 15 minutes until golden on the outside. Leave to cool completely, then store in a sealed container for up to 2 days.

Cook's tip:

The riper the bananas, the sweeter these cookies will be.

How we made it healthier

These cookies contain no additional sugar. Instead, their sweetness comes from bananas and raisins.

Nutritional Information

Each Portion Contains:

Energy 203kJ 69kcal 3%
Carbs 13.8g -
Fibre 1.4g 5%
Fat 1.7g Medium 2%
Saturates 0.3g Low 2%
Sugar 5.1g Medium 6%
Salt 0.01g Low 0%

% = an adult's reference intake

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Ingredients

270g (10oz) peeled bananas (about 2 large ripe ones)

125g (5oz) porridge oats

40g (1½ oz) wholemeal flour

25g (1oz) raisins

25g (1oz) mixed seeds (such as sunflower, pumpkin, poppy seeds)

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