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.
I spent the better part of a Sunday afternoon trying to work out a healthy version of the cinnamon arlette biscuits that were featured on the Great British Bake Off, in order to link them up to Mummy Mishaps Great Bloggers Bake Off challenge. I failed to get it right on that occasion, but then saw that the Deliciously Ella recipe for simple oat cookies includes bananas. I decided to try adding bananas to my recipe and it worked. But then I forgot to include cinnamon. So, the result is nothing like an arlette biscuit whatsoever, but nonetheless 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.
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.