3-ingredients banana, oat and sultana biscuits
Fill up the cookie jar with these easy low-Point biscuits, ready in less than half an hour.
4 medium, ripe, mashed
Dry rolled oats
½ cup(s), (85g)
- Preheat oven to 180°C. Line a large baking tray with baking paper.
- Mix all ingredients in a large bowl until well combined.
- Drop tablespoons of mixture, 3 cm apart, onto prepared tray. Bake for 12–15 minutes, until golden. Cool on tray for 5 minutes before transferring to a wire rack to cool completely.
TO STORE: Keep biscuits in a cookie jar at room temperature for up to 2 days or store in a reusable container in the fridge for up to 5 days.