Banana Oat Cookies
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.
Makes: 12-14 cookies
Prep Time: 5 mins
COOK Time: 15 mins
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)
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.