Oaty Banana and Choc Chip Cookie
Ingredients
- 1 cup Mashed ripe Banana
- 2 cups Oats
- 1/2 cup dessicated coconut
- 1/2 cup LSA
- 1 tbsp Chia Seeds
- 10 dates finely chopped
- 1/4 cup dark chocolate chips
- 1 tsp cinnamon
- 1 tsp mixed spice
- 1/2 tsp allspice
- 1/4 cup honey
- 1/4 cup olive oil
- 2 tsp coconut oil
Instructions
- Preheat oven to 200C fan forced
- Line 2 biscuit trays with silicone paper
- In a bowl, combine all the dry ingredients and mix to combine.
- Add the wet ingredients and mix until everything is incorporated.
- Roll tbsp worth of mix to create a ball. Place on biscuit tray and slightly flatten into a disk. Continue until all mix is used.
- Place baking trays in the oven and immediately reduce temperature to 150C.
- Bake for 30 – 50 minutes. (30 minutes will give you a softer cakey cookie and 50 minutes will give you an almost muesli bar textured cookie)
Notes
If don’t have coconut oil just replace it with any other type of oil you have.
LSA is a ground blend of Linseed, Sunflower and Almond. It is available in most major supermarkets, in health food shops and of course online. You could replace it with any ground nuts of choice. Ground Hazelnut meal works particularly well in the recipe complimenting the banana flavour.
You can freeze ripe bananas for later use in cakes and smoothies. I have 2 containers worth in there at the moment.
For a vegan version use rice malt syrup or agave nectar to replace honey and use vegan dark chocolate.