Healthy banana oat cookies

Whip up a batch of these wholesome Vegan Banana Oat Cookies, packed with PACK'D Organic Frozen Bananas, jumbo oats, and a mix of nuts, seeds, and raisins. Perfect for a quick snack or a healthy dessert, these cookies are naturally sweetened with coconut sugar and flavoured with cinnamon and vanilla.

With a touch of dark chocolate for indulgence, they’re easy to make in just 25 minutes. Store them in a Tupperware for up to 5 days or freeze for up to 2 months for a convenient treat anytime.

Makes 12 cookies

• Prep 5 minutes
• Cook 20 minutes
• Total 25 minutes
• Storage Tupperware for 5 days or freezer for 2 months

Ingredients

• 220g PACK’D Organic frozen bananas, thawed + mashed with a fork
• 45g / 1/2 cup flaked almonds, toasted + roughly chopped
• 65g / 1/2 cup pumpkin seeds, toasted + roughly chopped
• 150g / 1 cup jumbo oats
• 60g / 1/2 cup plain flour
• 50g / 1/4 cup coconut sugar
• 75g / 1/2 cup dried raisins
• 1 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/3 tsp salt
• 75g / 1/3 cup coconut oil or vegan butter, melted
• 1 tsp vanilla extract
• 60g / 1/3 cup dark chocolate chips

Method

Preheat the oven to 356F / 180C / 160 fan and line two baking trays with parchment.

Add all the ingredients to a mixing bowl and stir to combine.

Using a 1/4 cup measuring scoop, spoon 1/4 cup per cookie onto prepared baking trays, using the back of a spoon to flatten slightly into a cookie shape. Round the edges with your fingers so they are smooth. Note - these cookies won’t spread in the oven.

Bake for about 20 minutes or until the edges are slightly golden. Do not overcook as they will firm up as they cool. Remove from the oven and cool on the trays for 10 minutes. Transfer to a wire rack to fully cool.