Tonight for dinner we had chicken pies, Demi’s specialty and a sure fire way to get her and the others to eat a veggie loaded dinner. After brushing the pastry lids with an egg wash, we were left with what was about half an egg. I usually just keep it and scramble it in the morning with an additional egg for breakfast but it’s been a big weekend of parties and eating so I thought it best to bake something healthy for the kids to eat tomorrow morning. Demi is always up for a session in the kitchen and so we used up a couple of leftovers we had on hand and mixed together these cookies.
3 ingredients, very quick and very easy. Most importantly, very tasty.

Banana Cookies
Ingredients
1 and 1/2 cups of whole rolled oats
1 large egg
1 medium ripe banana

Method
1. Preheat the oven to 180°c.
2. In a food processor, grind 1 cup of the oats until a fine flour like powder forms.
3. Add the leftover still whole oats into a large bowl with the ground oats, egg and mashed banana and mix with a rubber spatula. It is a wet batter.

4. Using a spoon to measure, add the mixture onto a lined baking tray and press it down with the back of your spoon, shaping it as you go. How it looks now is how it will stay once baked.

5. Bake for 10-12 minutes or until the edges start to brown and feel firm to the touch.
6. Cool on a wire rack.

These banana cookies are versatile as either a breakfast or a filling mid morning snack. Either or, these incredibly easy cookies pack a fibre punch and the banana flavour just sings out. Definitely a good cookie to try if you have some questionable looking bananas in the fruit bowl.

Nutrition facts are based on one cookie.