Quick, simple, cheap and healthy these cookies will satisfy in more ways than one!Ingredients
3/4 cup oats
1/2 cup raspberries
1 splash rice milk (optional)
Preheat your oven to 180°C/360°F.
Put half the oats and the banana in a blender and whiz away – add a splash of rice milk if you need to (I needed).
Add the rest of the oats and combine without pulverizing the oats (my blender has a pulse button, which I used for this).
If you have fresh raspberries, add them in by hand, if you have frozen ones, you can add them in an pulse once or twice so they get mixed into the dough.
Line a baking tray with paper or a baking mat and use a spoon to place the dough on it.
Bake for about 20 minutes or until you can lift up the cookies with a spatula without breaking (the cookies will still be soft – unless you bake them much longer).
- Calories 80
- Total Fat 1g
- Saturated Fat 0g
- Sodium 0mg
- Potassium 170mg
- Total Carbohydrate 17g
- Dietary Fiber 3g
- Sugars 3g
- Protein 3