Last weeks failure of sugar and dairy free flapjacks (that have been eaten as crumbly granola all week) inspired me try some sugar, dairy, wheat and egg free cookies. Now I know that this sounds terrible but honestly, they surprised me too, they aren’t conventional cookies but they are most certainly lovely little, sweet bites that satisfy a craving for a biscuit. This is one of those wondeful two ingredient recipes, you can then add extras.

All you need is:
2 old bananas
1 cup of oats

I added:
1/3 cup of chopped pecans
1 tablespoon of ground ginger

Preheat your oven to 200c then it’s as easy as plonking all the ingredients into a mixing bowl, taking a fork to the bananas and mushing them up into the oats, nuts and ginger. Once everything is thoroughly mixed together you can start shaping the mix into little cookies. Roll into a small ball and flatten out onto a baking tray covered in baking paper or one that is greased. Then pop them into the oven for around 15 minutes. When they are ready they’ll be starting to go that lovely golden colour like these!

You can add up to 1/3 of a cup of any nut or dried fruit but if you add anymore you’ll need to think about adding another banana and some more oats so that it all sticks properly, you can also swap out the ginger or cinnamon or cacao powder.