Soft Banana Raspberry Oatmeal Cookies
Baking time: 20 Minutes | Yield: 10 cookies
70 grams oats
1/2 cup raspberries
1 splash rice milk (optional)
Generally, it’s enough if you simply mash up the banana and oats and add in the raspberries, but if you wanted the texture a bit finer, use your blender as per the recipe:
Preheat your oven to 180°C/360°F.
Put half the oats and the banana in a blender and whiz away – add a splash of rice milk if you need to (I needed).
Add the rest of the oats and combine without pulverizing the oats (my blender has a pulse button, which I used for this).
If you have fresh raspberries, add them in by hand, if you have frozen ones, you can add them in an pulse once or twice so they get mixed into the dough.
Line a baking tray with paper or a baking mat and use a spoon to place the dough on it.
Bake for about 20 minutes or until you can lift up the cookies with a spatula without breaking (the cookies will still be soft – unless you bake them much longer).
(Recipe adapted from Chloe Langer’s E-Book Healthy Alternatives to your Favorite Comfort Foods)