Updated: Aug 16
Makes 10 cookies
With lots of children still at home, summer holidays fast approaching and constant mumblings of “I’m bored”, I thought I would share this super simple cookie recipe that you can whip up with the kids. It only has five ingredients and you’ll have delicious cookies ready to eat in half an hour!
You can swap the almond butter for peanut butter (I prefer almond butter as I find it a slightly milder flavour) and, if you want vegan cookies, just swap the honey for maple syrup. I couldn’t find any in the shops at the time of making this, but I’m looking forward to baking another batch soon with maple syrup. I used 50g chocolate chips, but I’ll let you decide how many you want to use! If you want to get some fruit into them, you could swap the chocolate chips for currants or dried cranberries. As you can tell, these are very versatile cookies, but so easy to make – why not experiment and make a few batches?
160g almond butter
3 tbsp honey
1. Preheat the oven to 180°C (fan 200°C) and place a piece of baking parchment on a tray.
2. Break the banana into small pieces in a mixing bowl and mash.
3. Add the almond butter and honey and stir the mixture.
4. Pour in the oats and stir well.
5. Add the chocolate chips and do a final stir.
6. Spoon the mixture onto the tray. I used roughly one tablespoon of mixture per cookie, but you could make them smaller if you wanted to.
7. Place the tray in the oven for 20-22 minutes until the cookies have browned slightly. If you prefer your cookies more crunchy than chewy, bake for a couple more minutes (but keep an eye on them so they don’t burn!).
8. Take the tray out of the oven and leave to cool for 5-10 minutes.
The cookies are delicious straight out of the oven while the chocolate chips are still warm and gooey, but will last for 3-4 days in an airtight container.