A quick and easy mix that makes delicious soft cookies which are great as a pudding or snack for your little one. They are perfect finger food for BLW and have no dairy, egg or added sugar.
You can play around with the flavours too, just keep the oat and banana ratio. I’ve also tried ones with grated apple and chopped glacé cherries which went down well.
These need to be stored in the fridge after baking and will keep for a few days.
- 100g oats (gluten-free if necessary)
- 2 ripe bananas, mushed with a fork
- 1 eating apple, grated
- 1 carrot, grated
- 25g sultanas
- 1/2 tsp ground cinnamon
Step 1: Preheat your oven to 180c and line a baking sheet with baking paper.
Step 2: Combine all the ingredients in a bowl with a spoon.
Step 3: Put dessert- or table spoon-sized blobs of mixture onto your lined baking sheet and flatten to make a rough cookie shape (these won’t really spread as they cook so you are aiming for your finished product size and shape).
Step 4: Bake in the preheated oven for 15 minutes.
Step 5: Remove from the oven and leave to cool on a wire rack before storing in a sealed bag or container in the fridge.