This recipe comes from Teresa Cutter, a well-known Australian chef and the founder of The Healthy Chef – a company that creates yummy yet healthy foods, using organic and natural wholefoods.
It’s a great recipe for kids – mine love them and of course they don’t contain any nuts so they are perfect for the school lunchboxes. The oats will keep you full for longer and can help lower cholesterol, whilst the olive oil contains all those good fats for your body. If you’re gluten free you can substitute the oats for ground almond meal.
What I love about this recipe too is that it’s so easy! It’s a great one for the kids to help you with because all you do is measure then mix. No mucking around required.
1 cup mashed ripe banana
½ tsp ground cinnamon
2 cups rolled oats
½ cup desiccated coconut
½ cup raisins (or you can use dried apricots or cranberries)
¼ cup honey or pure maple syrup
¼ cup olive oil (or you can use macadamia oil, coconut oil or butter)
Preheat your oven to 160 degrees (fan forced).
Combine all ingredients into a large bowl and mix well with your hands until it binds.
Form into twelve balls and flatten slightly to form a cookie shape.
Bake for 30 minutes or until golden.
The cookies will keep for five days in a sealed container.