Chewy banana chip oat cookies
Two things make these oat cookies deliciously moreish – using crunchy peanut butter makes them really nutty, and the banana chips naturally add sweetness.
These never last long in our house. They’re so yummy most get gobbled up still warm on the cooling rack!
Makes 10 cookies
INGREDIENTS
1 tablespoon ground flax seeds
90g rolled oats
30g desiccated coconut
1 teaspoon baking soda
100g coconut sugar
125g crunchy peanut butter
2 tablespoons maple syrup
1 teaspoon vanilla extract
40g banana chips, roughly chopped
Pinch of salt
Preheat the oven to 180ºC fan and line a large baking tray with baking parchment.
Start by making your flax ’egg’
Place the ground fax seeds and water in a small bowl.
Leave to thicken for 5 to 15 minutes. You are looking for a glue-like consistency.
Then mix your dough
Put the oats, desiccated coconut, sugar, baking powder and a good pinch of salt into a large bowl, and mix well.
In a separate small bowl mix the peanut butter, maple syrup and vanilla extract. Stir until well combined.
Add the peanut butter mix, flax ‘egg’ and chopped banana chips to your large bowl of dry ingredients.
Mix everything together. It’s easier to do it by hand (you’ll thank me later when you’re licking your fingers clean!).
Now make your cookies
Weigh out 30g of dough for each cookie.
Slightly dampen your hands and roll each into a golf-ball then flatten between your hands. You’ll need to dampen your hands slightly between each to make sure they don’t stick.
Place the cookies on the lined baking tray with enough room between so they can spread during the baking.
And pop in the oven
Bake in the preheated for 12 minutes until they start to turn golden and brown slightly at the edges. Keep an eye on them so they don’t burn.
Let them cool on the tray for 5 minutes before transferring to a wire rack to cool fully.
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