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  • Writer's pictureLeanne Fullwood

Oaty, Nut butter and Banana Cookies

Normally, I find biscuits a bit boring and I don’t often bake them (I am partial to a chocolate covered HobNob from time to time). But I really love the idea that cookies can make a great snack when made using the right ingredients. These cookies are refined sugar free and gluten free and could easily be made vegan by swapping out:

Butter for dairy free alternative like vitalite

Egg for 1/4 cup Apple sauce

dairy free dark chocolate chips

I made a few small test batches and my husband ate them before they had even had chance to cool down so in the end I took the recipe below and doubled it so it could feed the work crew as well as my husband and in-laws. 70 cookies baked on the Sunday and all gone by Tuesday night. Mark has been begging me to make more ever since.

So I think they’re a hit!

Oaty, Nut Butter and Banana Cookies

Makes about 30


175g honey

125g natural nut butter (I used wholeearth)

1 over ripe medium banana- mashed

60g unsalted butter - melted

1 large egg

1 teaspoon vanilla extract

½ teaspoon bicarbonate of soda

½ teaspoon baking powder

¾ teaspoon fine-grain sea salt

½ teaspoon ground cinnamon

260g rolled oats

225g dark chocolate chips


1- Preheat the oven to 165*C.

2- Take 3 large baking sheets and either line with paper or a silicone mat (silicone mats are my saviours)

3- In a bowl, add the mashed banana, honey, peanut butter and melted butter. Combine.

Beat in the egg, and then add baking powder, bicarbonate of soda, vanilla, salt and cinnamon.

4- Take half the oats (130g) and blitz in a blender until fine.

5- Add the blitzed oats, whole oats and chocolate chips to the mixture. Mix until fully combined.

6- Using a tablespoon measuring spoon, scoop out a portion of dough, Roll in your hands and then place on the baking tray. Flatten the top out a little. Repeat until the mix has all gone!

Tip: If the dough is sticking to your hands, wet your hands a little and this will stop the dough sticking. Don’t use too much water though as it’ll male your biscuits soggy!

7- Bake the cooked for about 16 minutes. The cookies will have risen, have a few cracks on top and be golden around the edges.

8- Allow to cool completely on the pans and then get munching!

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