Chewy Peanut Butter and Raspberry Cookies

Cook Time 30 minutes

Servings 10-12


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.


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