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These simple but incredibly delicious banana and oat cookies are always a hit with kids. They will freeze brilliantly so are a great way to have plenty of lunchbox snacks on hand. Place directly from the freezer into a lunchbox and they’ll be perfectly thawed by lunchtime.
Recipe & photography by Kelly Gibney
Ingredients150 grams room temperature butter – cut into cubes¾ cup brown or coconut sugar 1 free range egg 1 teaspoon vanilla essence 2 medium All Good bananas – lightly mashed 1 ½ cups white spelt flour (can also use regular or GF flour) 1 cup rolled oats 1/4 teaspoon baking powder Pinch sea salt 1 cup sultanas or raisins |
MethodMakes 20-22 cookiesUse a food processor (running on low) or stand mixer to whip the butter and sugar together for a minute or two until lighter and fluffier. A stand mixer will yield a slightly more creamy result. Add the egg, vanilla essence and banana. Mix well. Add the flour, oats, baking powder and salt. Mix until combined. Do not over mix. Stir through the sultanas. Chill mixture in freezer for 10 minutes to make it easier to roll into balls. Use wet hands to roll tablespoons of cookie mixture into balls and place on a large oven-proof tray lined with baking paper. Flatten using damp fingers. The cookies will not spread much when cooking so do not need a lot of space in between. You may need to cook the cookies in 2 batches depending on the size of the tray being used. Bake for approximately 15 minutes at 180 degrees celsius until golden. Place on a wire rack to cool. Store in an airtight container for up to 4 days. The cookies will freeze well and can be put into lunchboxes frozen. They will be perfectly thawed by morning tea time. |
We're always on the hunt for inspiration to keep banana loving monkeys happy. So, we asked Kelly Gibney to help us out. Kelly is a wholefoods writer and Dish magazine columnist, and we're so pleased to be able to share her recipes with you.
