Grab a few of these energy-boosting healthy cookies for a quick breakfast, or offer as snacks to bridge the hunger gap before dinner. Enjoy with yogurt and fruit
INGREDIENT :
2 ripe bananas, mashed
150g porridge oats
2 tbsp ground almonds
1⁄2 tsp cinnamon
100g raspberries (fresh or frozen)
RECIPE DIRECTION :
Preheat the oven to 200C/180C fan/gas 4 and line two baking trays with baking parchment. If you're using an air fryer, skip preheating at this stage.
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.
If you're using the oven, bake the cookies for 15 mins until they feel firm around the edges and are golden brown. If you're using the air-fryer, preheat it to 180C for 4 mins. 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 mins until they feel firm around the edges and are golden brown.
Once the cookies are done, leave them to cool. They can be stored in an airtight container for up to three days.
