These cookies are magical: they only contain three ingredients, and if you leave out the raisins they only contain two! The banana acts as a great binding ingredient once mashed, but it’s up to you what you replace the raisins with: try cacao nibs, dried figs or dates, chopped nuts, or nothing at all! These are really quick to make when you need a freshly baked snack fast, and the oats will provide you with slow-release energy to make that snack go further.
2 ripe bananas
1 cup oats
¼ cup raisins
Makes around 9 cookies
Preparation time: 15 minutes
1. In a bowl, peel and mash the bananas thoroughly – I used a potato masher to get them really smooth, as you don’t want any lumps.
2. Add in the oats and raisins and combine until evenly mixed.
3. Spoon the mixture onto a greased baking tray to give you around nine cookies, making each one no more than 2cm thick.
4. Bake in the oven at a medium-high temperature for 10 minutes. Keep an eye on them to make sure they don’t burn: when done, the cookies should have a slightly more golden colour but still be soft.
5. Leave the cookies to cool for a couple of minutes to allow them to keep their shape – the longer you allow them to cool the firmer they will become, so don’t worry if they’re still a little soft when you first take them out. You don’t want them to fall apart, but equally I like to take mine out before they brown too much so that they’ll stay soft even once they’ve cooled.
If yours are too hard or soft on your first try then try varying the length of time in the oven for your next batch – once you’ve got it right these cookies are the perfect soft-centred snack to make when you’re short of time!