Johannesburg’s current heatwave is an absolute annihilator for bananas. I usually peel and freeze them for smoothies once they begin to over-ripen, but this time I thought I’d give these quick oat and banana cookies a bash.
Cranberry Banana Oat Cookies
Recipe adapted from Healthy Girl’s Kitchen
- 3 small-medium over-ripe bananas
- 3 sachets ready-oats/100g rolled oats
- 1/4 cup ground flax seeds
- handful of cranberries
- handful of cocoa nibs
Mash the bananas and combine with the other ingredients.
Roll into into rounds and press into cookie shapes onto a silicone baking mat.
Bake at 180 degrees Celsius for about 20 minutes or until done. These colour very quickly, so be careful not to overbake.
If you want them sweeter, dust with powdered sugar.
They will keep for about two days if stored in the fridge.