Photo of Banana oat cookies by WW

Banana oat cookies

2
2
1
SmartPoints® value per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
24
Difficulty
Moderate
Using ripe bananas and a dash of vanilla and maple syrup as your moist ingredients for these little oat biscuits is genius, it gives them great flavour.

Ingredients

banana

2 medium, ripe, chopped

reduced fat oil spread

40 g, melted

maple syrup

1 tbs

vanilla bean extract

1 tsp

dry rolled oats

1 cup(s), (120g)

hazelnut meal

½ cup(s), (50g)

shredded or desiccated coconut

¼ cup(s), (20g) shredded variety

ground cinnamon

1 tsp

baking powder

1 tsp

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Line a large baking tray with baking paper. Process banana, spread, syrup and vanilla in a food processor until smooth. Combine oats, hazelnut meal, coconut, cinnamon and baking powder in a large bowl.
  2. Make a well in the centre of the oat mixture. Pour banana mixture into well of the oat mixture and stir to combine. Set aside for 5 minutes for mixture to thicken slightly. Roll level tablespoons of mixture into balls and place on prepared tray. Press out each ball to a 5cm round.
  3. Bake biscuits for 12-15 minutes or until light golden. Cool on tray for 5 minutes before transferring to a wire rack to cool completely. Serve.

Notes

TIP: Store cookies in an airtight container for up to 3 days. Using ripe bananas and a dash of vanilla and maple syrup as your moist ingredients for these little oat biscuits is genius, it gives them great flavour.

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