Soft and chewy, these banana and oat cookies are egg free and perfect for lunch boxes.
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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.
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.
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.
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.