Banana Oat Cookies

Makes: 12-14 cookies / Prep Time: 5 mins / Cook Time: 15 mins

These are gorgeous served warm, fresh out of the oven – don’t expect any to be left over though! A great quick and easy lunchbox filler or after school snack. Suitable to freeze.

Banana Oat Cookies Photo: Wick Nixon

Ingredients

• 2 medium ripe bananas, mashed
• 1 c fine rolled oats
• 2 T chia seeds
• 2 T LSA-P (ground linseed, sunflower seeds, almonds
• and pumpkin seeds)
• ½ c dark chocolate drops (recommended sugar-free)

Method

Preheat oven to 180°C. Line a baking tray with baking paper.

Combine all ingredients in a bowl and stir until well mixed. Place spoonfuls onto lined baking tray, shape with your hands or the spoon and cook for 12-15 minutes until lightly golden.

Cool on a wire rack. Store in an airtight container in the fridge or freezer.

Top Tip: To make a full batch of LSA-P, combine 3 cups of ground linseed (flaxseed), 2 cups of ground sunflower seeds, 1 cup of almond flour and
½ cup of ground pumpkin seeds. Store in the fridge to stop the linseeds going rancid.