So Simple to make and so yummy. These banana coconut cream cookies can be prepared ahead and are freezable. They are perfect for lunchboxes but are also delicious straight from the freezer.
Ingredients
- 1 cup rolled oats (not instant)
- 270 ml can coconut cream (look for additive/preservative free)
- 1 tpsn vanilla powder
- 1 mashed banana
- 1 tblspn rice malt syrup
- 1 tblspn chia seed
- 1 tblspn pepitas, roughly chopped
Method
- In a bowl, combine the oats, coconut cream and vanilla powder – allow this to rest for 15 minutes minimum (ideal 30 mins)
- In a separate bowl, mix together the mashed banana with the rice malt syrup
- Add the banana syrup mixture to the oat mix and stir until well combined
- Add the chia seeds and pepitas – mix until well combined.
- Allow to sit whilst pre-heating oven to 180 degrees. Prepare a baking tray with some baking paper
- Use a soup or similar sized spoon to scoop out some of the cookie mixture and place onto baking paper. Flatten cookie mix slightly with back of spoon
- Repeat until baking tray is full. Cookies don’t really spread so can be placed close to each other.
- Cook in oven for 30 minutes, and then allow to cool on baking tray.
Freezing / Storing
Store in an air tight container or jar. Best kept in the fridge for 4 days or in freezer for about 3 months – but they won’t last this long (they’ll be gobbled up).