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.

Ingredients:
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

Method:
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.
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