I’ve only really started experimenting more with healthy cookie recipes recently and with these ones, I think I’ve nailed the soft and chewy combo with a slight crunch. Packed with energy-boosting ingredients that are all good for you, they are so easy to whip up and would make a great snack or breakfast on the go. Thomas loved nibbling on these so they’d also make a great option for toddlers and little ones to which is always a bonus for parents – especially when you’re keen for them to eat healthily.
You could add cacao or cocoa powder if you wanted to make them chocolatey, or swap the blueberries for raspberries – why not add in raisins, nuts or seeds or even chunks of chocolate if you really wanted to make them a bit more decadent!
- 1 large overripe banana, mashed
- 1 tablespoon flaxseed (I used Linwoods) + 2 tablespoons water OR 1 egg, beaten
- 3 tablespoons melted coconut oil (I used The Groovy Food Company) (or other oil)
- 3 tablespoons maple syrup (I used Indigo Herbs) or honey
- 80g flour (can be gluten-free)
- 40g rolled oats (I used Mornflake)
- 60g coconut sugar or sweetener (I used The Groovy Food Company)
- 1 teaspoon baking powder
- 1 teaspoon Ceylon cinnamon
- 1 teaspoon vanilla extract
- 2 large handfuls frozen blueberries
- Preheat the oven to 170C and place a sheet of greaseproof paper onto a large baking tray.
- If making a flax egg, mix the flaxseed and water in a mug and set aside for 5 minutes to thicken. Then whisk in oil and maple syrup or honey.
- Mix together the flour, oats, sugar/sweetener, baking powder and cinnamon in a bowl. Stir in the mashed banana and egg mixture along with the vanilla and mix to form a slightly thick batter. Fold in the blueberries.
- Use a spoon to add dollops on the tray and flatten down with the back of a spoon or use a fork and shape into cookies. Bake for 10-12 minutes until firmed up and golden then leave to cool on the tray. Enjoy!