Afternoon snack
Oat protein cookies
Soft cookies with oats, banana and peanut butter
- Ready in 30 min
- 456 kcal
Suits: Balanced, Mediterranean, Vegetarian
Per serving
- kcal
- 456
- Protein
- 17 g
- Carbs
- 51 g
- Fat
- 22 g
Ingredients
- 45 g porridge oats
- 80 g banana
- 20 g peanut butter
- 1 pcs eggs
- 4 ml sunflower oil
Method
- Heat the oven to 180°C (160°C fan) and line a baking tray with baking paper.
- Mash the banana in a bowl with a fork until smooth, then beat in the eggs, peanut butter and sunflower oil.
- Stir in the porridge oats and leave for 5 minutes so they soften and the mixture firms up.
- Drop spoonfuls onto the tray, spaced apart, and flatten each one to about 1 cm thick with the back of a wet spoon.
- Bake for 12–15 minutes until golden at the edges and set in the middle.
- Leave on the tray for 5 minutes to firm up, then move to a wire rack to cool.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens