A delicious and healthy recipe for almond, oat and banana cookies that is low in sugar. With just five ingredients, these are quick to make and perfect for hungry kids.
These almond, oat and banana biscuits are a really delicious, chewy cookie that the children (and me) both absolutely loved.
Not only does it sneak in some fruit (neither R nor Miss R like bananas) but it's also free from refined sugar. Use maple syrup if giving these cookies to under-ones and to make them vegan-friendly.
A lovely healthy cookie recipe
These almond, oat and banana cookies are ridiculously healthy.
I love that they only have five ingredients - or six if you decide to include the raisins.
The sweetness comes from the banana and a little bit of honey or maple syrup.
Plus, oats are a great energy giving food for kids to eat and the ground almonds and almond butter adds plenty of healthy protein.
If you do include the raisins when you make this oat and banana cookies recipe be sure to press them down well into the mixture before baking - otherwise they might burn.
More oat based recipes
If you like this you might like some of my other oat recipes:
- Healthy oatcakes with butternut squash
- Courgette overnight oats
- Healthy oat beetroot bars
- No bake cereal bars
Pin almond, oat and banana cookies for later
How to make healthy oat cookies
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Almond, oat and banana cookies
- 2 medium ripe bananas mashed
- 50 g ground almonds
- 100 g jumbo rolled oats
- 2 tbsp almond butter
- 2 tbsp honey or maple syrup
- 50 g raisins optional
- Preheat the oven to 180°C(fan)/200°C/gas mark 6. Line a baking tray with greaseproof paper.
- Mix all the ingredients together in a bowl. Spoon heaped tablespoons of the mixture out onto the baking tray and flatten with a fork or the back of a spoon.
- If using raisins make sure they're pressed well into the cookie mixture to avoid burning.
- Bake in the pre-heated oven for 15-18 minutes until turning brown.
- Allow to cool on the baking tray for five minutes then turn out onto a wire rack until cool.