Banana And Ginger Oat Cookies

This cookie recipe goes hand in hand with my Not So Naughty Chocolate Brownies as a sweet little treat without the guilt. I based this on a popular 2 ingredient breakfast cookie recipe, that appeared in a free supermarket magazine. I’ve tweaked it a bit to make it more of a treat by making them a little more moist, adding a bit of sweetness and giving them an extra hit of flavour.

You will need:
2 large ripe bananas, mashed until liquidy
180g porridge oats
1 tbsp sweet freedom fruit syrup
1/2 inch piece of ginger, grated

Method:
1. Pre-heat the oven to 150°C
2. Add all the ingredients to a fairly large bowl and mix until thoroughly incorporated.
3. Set the mixture aside for about 20 minutes for the oats to absorb some of the moisture and soften up.
4. Form the mixture into balls and place on a lined baking sheet.
5. Press the balls into cookie shapes, this mixture doesn’t spread as it cooks, and bake in the oven for about 15 minutes, until lightly brown and set.

Notes:
Usually buying better quality ingredients can improve a recipe massively, however, In this case cheaper oats are generally better for this recipe, as they’re often a smaller, broken down, floury oat and will take less time to cook. Dip half of a cookie into melted dark chocolate to make them even more of a treat.

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