Here’s a cookie that puts to good use those nuts, dried fruit and chocolates left over from Christmas (and that one over-ripe banana in your fruit bowl). Plus as it’s egg-free, it can be made vegan-friendly too.
They’re soft from the oven or crunchier when cooled – the choice is yours! We love them as a breakfast cookie as they’re not super sugary-sweet and the oats and nuts combo keeps us full.
These are egg-free, which we find handy when we don’t have any in our kitchen, or for our vegan friends (or Veganuarians).
You will need:
- 3/4 cup wholegrain spelt flour
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1 ripe medium banana
- 1/3 cup coconut oil or melted unsalted butter
- 1/2 cup coconut sugar or soft brown sugar
- 1 tsp natural vanilla extract
- 2 cups oats
- 1/2 cup chopped nuts (we like walnuts, pecans or almonds)
- 1/4 cup dark chocolate chunks
- 1/4 cup dried fruit (we like raisins, cranberries, cherries or chopped apricots)
- Heat oven to 175°C/350°F/gas 3 and line two baking trays with parchment paper.
- Mix flour, bicarbonate of soda, salt and cinnamon together in a small bowl.
- In a large bowl, mash banana well. Add oil, sugar and vanilla, and mix well. Add flour mixture and combine until just moistened
- Add oats, nuts, chocolate and raisins. Mix well. Leave to stand for 10 mins to firm up, if you have time.
- Roll the mixture, 1 tbsp at a time, into a ball, flatten, and place on baking tray. The mixture should be a little sticky. Bake until golden brown, 12-14 mins. Cool for 2 mins, then transfer to a wire rack to cool completely. Repeat for the remaining dough.
Store… in an airtight container in cool, dry place for up to five days. Or freeze for up to two months.
Add… 1/4 tsp nutmeg for extra warmth/spiciness.
See more Baking recipes
Recipe adapted from NYTimes Cooking: Banana Everything Cookies