Soft and chewy, these banana and oat cookies are egg free and perfect for lunch boxes.
- Makes30
- Cook time25 minutes
- Prep time15 minutes, + cooling & 5 mins standing time
Ingredients
- 1 1/2 cups (135g) rolled oats
- 1 cup (150g) plain flour
- 1/3 cup (75g) caster sugar
- 1/2 tsp bicarbonate of soda
- 90g butter, melted
- 1 tbs golden syrup
- 1 overripe banana, mashed
- 1/3 cup (65g) white choc chips
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Line 2 large baking trays with baking paper. Combine the oats, flour, sugar and bicarbonate of soda in a bowl. Make a well in the centre. Add butter, golden syrup and banana and stir to combine. Stir in choc chips. Set aside for 5 mins to firm up slightly.
Step 2
Roll 2-tsp portions of the mixture into balls. Place on the prepared trays and flatten slightly, allowing room for spreading. Bake, in batches, for 10-12 mins or until golden brown.
Step 3
Set aside on the trays for 5 mins to cool before transferring to a wire rack to cool completely. Store in an airtight container in the fridge for 3-4 days.
Recipe tip
COOK. STORE. SAVE.
Clever Storage: Make a double batch and freeze half the cookie dough for later. Cover in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight before baking.
Switch it: Already have milk chocolate chips in the pantry? Use them instead of white choc chips, or mix it up by using half of each.
