mango & coconut oat cookies
Rolled oats are THE staple ingredient I run out of the most often! I use it for everything, savoury or sweet, breakfast or dinner. High in fibre, naturally gluten free, if you chose the right brand, and so, so versatile. If you have oats and bananas you can always make cookies! Yes, bananas are another twice weekly must buy on the shopping list. The base recipe for these delicious cookies is just the 2 ingredients. You can add your choice of extras (seeds, nuts or choc chips) and make a thumbprint in the centre ready for a jammy filling.
ingredients
Makes 8-10 cookies
Cookie base
3 medium bananas, mashed
150g rolled oats
100g oatmeal/oat flour ( reduce if you prefer a lighter cookie)
handful coconut flakes
1 teaspoon vanilla extract
Filling
100g fresh or frozen mango chunks
1 sachet creamed coconut
1 teaspoon vanilla extract
1 tablespoon runny honey
2 tablespoon coconut water or water
method
preparation: 15mins
cook time: 15mins
Preheat oven to 180°C.
Line a baking sheet with parchment paper.
In a bowl, place coconut cream sachet and cover with boiling water.
In a large bowl, beat together the mashed banana, oats, oatmeal and vanilla and mix well.
Fold in the coconut flakes.
1 tablespoon at a time, drop dough on baking sheet until you run out.
Shape into round cookies and press thumb in the middle to form a little well for the filling, and set aside.
In a food processor add the mango chunks, softened coconut cream, honey, vanilla and water and blitz until all combined.
Add a spoonful of filling to each cookie.
Bake the cookies for about 15 minutes until the edges start turning golden brown.
Cool for 5 minutes on baking sheet.
They are best eaten still warm straight out of the oven.
the health boost tip
These cookies are so simple and nutritious. Only sweetened by the fruits and a little honey and are packed full of healthy fibres. They are like a portable bowl of porridge!
