Oat, Banana & Chocolate Cookies

Energy (kJ) 526 kJ / 125 cals

Protein 3.1 g

Fat 3.7 g

Carbs 18.7 g

Ingredients

• 2 ripe bananas (300g mashed)

• 1 cup (100g) rolled oats (or brown rice flakes or quinoa flakes for a gluten-free option)

• 30g 70% dark chocolate, roughly chopped (or use a dairy-free alternative)

Method

Makes 6 cookies

1. Preheat your oven to 175°C (155°C fan-forced) and line a baking tray with baking paper.

2. In a mixing bowl, combine the mashed bananas, oats, and chopped chocolate. Stir well until everything is evenly mixed and the oats are coated.

3. Divide the mixture into 6 equal portions. Roll each into a ball, then place on the prepared tray.

4. Gently press each ball down with your palm or a spoon to shape into cookies—these won’t spread much while baking.

5. Bake for 12–15 minutes, or until lightly golden and set on top.

6. Let them sit on the tray for 5 minutes after baking, then transfer to a wire rack to cool completely. They’ll continue to firm up as they cool.

   
   

Storage: Keep in an airtight container for up to 1 week, or freeze for up to 3 months.