These cookies are quick and easy to make and they taste great. They are an excellent lunch box treat as they are high in protein and good fats which means they will help maintain energy and concentration during the school or work day.
1 large or 2 small over-ripe bananas
110g soft butter
¼ cup honey or maple syrup
1 cup spelt
¾ cup rollec oats
½ cup desiccated coconut
1. Preheat oven to 170 C
2. Line 2 large baking trays with baking paper
3. Mash banana with a fork (a great job for little kids)
4. In a separate bowl beat the butter and honey until pale and creamy
5. Stir in the mashed banana with the butter and honey
6. Add the flour, oats, coconut and stir until combined
7. Drop a tablespoons of the mixture onto a baking tray and flatten a little
– makes approx. 24 cookies
8. Place in oven and bake for approx. 15 - 20 mins or until lightly golden
9. Leave on trays to cool
I like to use spelt flour for this recipe, both white or wholemeal varieties work well. If you are using wholemeal reduce the flour to ¾ of a cup or the cookies will be a little dry.
Spelt it is nutrient dense variety of wheat and classified as an ancient grain as it have not been modified. It is a source of calcium, magnesium, selenium, zinc, iron
, and manganese. It can be less aggresive on the gut that regular wheat for some people.
Spelt flour is available at health food stores and supermarkets (Woolworths and Coles) and can be substituted for regular flour in most recipes. If you don’t have spelt flour you can use regular plain flour in this recipe.
For a variation add ¼ cup of sultans, dark choc chips, coconut flakes or cocoa nibs between steps 6 and 7.
If you would like a gluten free version please let me know!