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Raspberry oat cookies

These raspberry oat cookies are vegan, dairy-free, sugar-free and high-fiber. They can be gluten-free too if appropriate oats are used. They are perfect for breakfast, afternoon tea, picnics, parties or snacking during the day.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 ripe bananas
  • 1 cup rolled oats gluten-free if needed
  • 1 tsp vanilla essence
  • 2 Tbsp mixed seeds
  • ½ cup berry smoothie or juice
  • ½ cup raspberries

Method
 

  1. Preheat the oven to 180°C and line a baking tray with parchment paper.
  2. In a bowl, mash the bananas with a fork.
  3. Add the oats, vanilla, mixed seeds and smoothie, then mix well. Add more oats, if the mixture is not malleable.
  4. Let the mixture rest for a few minutes, then add the raspberries and mix again.
  5. Using your hands, make equal sized balls, then press them between your palms. Place these on the prepared baking tray.
  6. Bake in the oven for approx. 15-20 minutes until golden.
  7. Let them cool on a wire-rack then serve.