Banana & Oats Cookies
Adapted from The Healthy Chef
Makes 2 trays Ingredients:
1. 3 (300-350g) large ripe banana smashed
2. 1 tsp cinnamon powder (optional)
3. 2 full cups (200g) rolled oats
4. 1/2 cup raisins
5. 1/2 cup chopped walnuts (optional)
6. 1/4 cup olive oil
Directions:
1. Preheat oven to 130°C / 270°F.
2. Mash the bananas well with a fork or a food processor.
3. Mix well all the ingredients into a large bowl.
4. Press and squeeze tight and form into bite size cookies and flatten.
5. Bake for 30 mins or until golden.
6. Cool and serve.
Additional Information:
I have some over-ripe bananas and decided to make them into banana & oats cookies. It can keep in an air-tight container for 4 days. I divided the dough into two and added 1 tablespoon of honey to the other half. The half without honey tasted sweet enough for me and Baby FECS. She ate a lot of it. So actually I don't need to add honey to sweeten it.
References:
https://thehealthychef.com/blogs/recipes/banana-oatmeal-cookies
Add 3 large bananas into a mixing bowl
Mash the bananas thoroughly well with a fork or a food processor
Add 1 tsp cinnamon powder
Add 2 full cups of rolled oats
Add 1/4 cup of olive oil
Add 1/2 cup of raisins
Add 1/2 cup of walnuts
Mix and squeeze the dough well
Form into bite-size cookies
Flatten the cookies
Bake at 130 degree celusis
Bake for 30 mins or until golden. You can bake it for 45 mins before burning the raisins, since the oven is at fairly low temperature.
Let cool and enjoy. Store leftovers in an air-tight containers. They can last for four days.