These are my favourite everyday cookies. Literally, there are always some in my house so they are available everyday! Great for a healthier sweet treat or when you crave a little snack.
I’ve made these with different types of plant-based milk but my favourite is almond or cashew. As for nut butter I’ve tried crunchy and smooth – both are great and also different types such as almond and peanut I prefer the peanut but both worked fine!
You could also replace the raisins for chocolate chips but I find the raisins help add sweetness and moisture that chocolate chips do not. Dried cranberries or other dried fruit might work a treat. If anyone tries any different versions of this recipe, I’d be interested to hear how it goes!
1 Medium/Large very ripe Banana
1 tbsp Nut Butter
Dash of plant-based Milk
Dash of Vanilla extract
1 ½ to 2 cups Oats
¼ cup Raisins
Makes 12-15 cookies (depending on size)
- Pre-heat the oven to 200 degrees (190 fan).
- In a mixing bowl mash up the banana with a fork. Add in the nut butter, a dash of milk to loosen the nut butter if it’s a bit firm and a little bit of vanilla extract – mix together all the liquids.
- Stir in the oats half a cup at a time to combine fully – the mixture should still be a little moist and sticky – do not add too many oats or the cookies may be a bit dry.
- Stir in the raisins.
- On a greased/lined baking tray divide the mixture into 12-15 lumps depending on how big you want your cookies to be.
- Bake the cookies for approx. 15-20mins until slightly brown and the raisins have swollen.