100g of oats
80g of oat flour (oats blended into flour)
¼ tsp of bicarbonate of soda
50g of almond butter (smooth, runny)
2 ripe bananas (about 200g)
50g of white chocolate chips or chunks
80g of raspberries
Step 1Preheat the oven to 180*C and line a baking tray with parchment paper.
Step 2Mash the bananas in a large bowl and stir in the almond butter. Stir in the oats, oat flour and bicarbonate of soda. Fold in the chocolate chips and raspberries carefully.
Step 3Use a large tablespoon scoop to divide the dough into 10 cookies, roll into balls with your hands (they’ll be sticky!) and place them onto the baking tray and press down slightly.
Step 4Bake for 12-14 minutes or until golden, enjoy warm or allow to cool.