These oat banana peanut coconut cookies are divine! Ok, I know the name is a bit long but I cannot think of a shorter name for them. This recipe was inspired by a good friend and she has given me her permission to post it here. I have tweaked the recipes slightly as I didn’t have all her ingredients. For more of her yummy recipes follow her @cookingforgrey on Istangram.
I made a batch of 12 and really had to control myself not to eat them all in one day! As always there were meant to be for my toddler son. 😄 The next day I put a couple in the oven to have as breakfast and they tasted like newly baked again! 😋
They are so easy to make, 20 minutes total time (preparation and baking time), minimal utensils (bowl and potato masher) used and few easy pantry ingredients.
Last but not least, they are gluten free, dairy free, egg free and sugar free (sweetness comes from the bananas).
- 2 large ripe bananas
- 1 cup rolled oats (add more if the consistency is too soft)
- 2 tbsp organic peanut butter (no added sugar)
- 1/2 cup desiccated coconut (or coconut flakes)
- 1/4 tsp baking soda or 1/2 tsp baking powder
- 2 tbsp organic cold pressed coconut oil
- roasted flax seeds for sprinkling
- Preheat oven to 160 degrees celcius with fan.
Line a baking tray with a baking sheet.
- Add all the ingredients except for flax seeds in a bowl, mash and mix well together with a potato masher (a wavy masher if you have) or a fork.
- Use a spoon or ice cream scoop to scoop the batter on to the baking sheet. The batter should hold the shape well when scooped, if too runny/soft then add more rolled oats.
- Sprinkle with flax seeds on top.
- Bake for 15 mins or until the edges are brown.
- Leave to cool down before indulging them.
NB. They are meant to be soft inside and crunchy on the outside.