Chewy Peanut Butter and Raspberry Cookies
Cook Time 30 minutes
3 ripe bananas
1 tbsp honey
½ tsp baking powder
1 medium egg
1 ½ cup oats
3 tbsp peanut butter (low sugar, low salt)
1 heaped cup frozen raspberries
Preheat the oven to 180°C (350°F).
Mash the bananas together in a mixing bowl with a fork until they resemble a thick puree. Add the oats, baking powder, honey, peanut butter and mix well. Beat the egg separately in a small bowl then add to the oats and finally fold in the frozen raspberries.
Line a baking tray with some greaseproof paper. Using a tablespoon, spoon a little mixture onto the tray and spread out to a cookie shape. Leave a little space around each cookie.
Bake in the oven for 18-20 minutes. Once cooked, leave to cool on a wire rack.
Store in an airtight container in a cool dry place.