1

Preheat the oven to 180°C, fan 160°C, gas mark 4 and line a baking tray with baking paper. Spread the rolled oats evenly over the sheet and bake for 15-20 minutes, until they are lightly coloured and fragrant. Remove from the oven, transfer to a plate and leave to cool to room temperature.

2

While the oats are cooling, coat a nonstick pan with cooking spray and heat over a medium-high heat. Add the chopped apples and cook for 3 minutes, or until they are tender. Scrape the apples into a large bowl and set aside for about 10 minutes to cool. Add the mashed bananas and apple juice and stir with a wooden spoon.

3

In a separate bowl, combine the toasted oats, walnuts, dried apples, raisins, oat flour, ginger, cinnamon, cloves, mace, nutmeg, baking powder and salt. Pour the wet ingredients into the dry ingredients and, using your hands or a large spoon, mix the dough together. Cover the bowl with clingfilm and let the dough rest at room temperature, for 10 minutes.

4

Using a 20ml ice-cream scoop, portion 12 scoops of cookie dough onto a baking sheet. Cover the scooped portions with clingfilm and, using the flat bottom of a glass, press down on the scoops until they are 1cm thick. Remove the clingfilm and bake for 12-15 minutes until golden brown. Remove from the oven and set on a cooling rack to cool completely. Repeat with the remaining dough. The cookies will keep, stored in a plastic container for up to 1 week.