- Raspberry, Almond & Oat Breakfast Cookies.jpg (49.71 KiB) Viewed 441 times
Takes: 30 minutes
Serves: 12 (makes)
No nutritional information available.
Ingredients
- 2 ripe bananas, mashed
- 150g porridge oats
- 2 tbsp ground almonds
- ½ tsp cinnamon
- 100g raspberries (fresh or frozen)
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6 and line two baking trays with baking parchment. If you are using an air fryer, skip preheating at this stage.
2. In a bowl, mix the banana, oats, almonds, cinnamon and a pinch of salt to create a sticky dough. Gently stir through the raspberries, being careful not to break them up. Scoop up tbsps of the mixture and roll them into balls. For the oven, place them on the prepared baking trays and flatten them with your hand. For the air fryer, you can proceed to the next step.
3. If you are using the oven, bake the cookies for 15 minutes until they feel firm around the edges and are golden brown. If you are using an air fryer, preheat it to 180°C for 4 minutes. Place the cookies in a single layer in the air fryer basket. You may need to do this in two batches. Air fry them for 8 - 10 minutes until they feel firm around the edges and are golden brown.
4. Once the cookies are done, leave them to cool. They can be stored in an airtight container for up to 3 days.
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