Banana-raisin oatmeal cookies (microwave) (v)

Incredibly easy and free of refined ingredients, these cookies are perfect for breakfast or snacking.
Makes 2 medium-large cookies.

Author: Bite-sized thoughts, adapted from the 2 minute chocolate chip and pecan cookie in Vegan Life magazine and with inspiration drawn from the breakfast cookies in Heather Crosby's YumUniverse Pantry to Plate.

Original post (with pictures) here.

1 tbsp almond butter
1 medium-large banana, mashed
1 tbsp unsweetened almond milk, or milk of choice
3 tbsp rolled oats
1 tbsp coconut sugar
1 tbsp coconut flour
1 tbsp sultanas or small raisins

1. Combine all ingredients and mix well until fully combined.
2. Use your hands to shape the mixture into two rounds, approximately 1/4 inch thick, and place these on a microwave-proof plate. Microwave for 90 seconds on high power. Allow to cool slightly before eating.