Pantry Cookies

You guessed it! These cookies use all of those ingredients you keep in your pantry making it super easy to quickly whip up a batch and ensure you’ve got some healthy snacks for the week. They also happen to be one of my favourite things to have with a cup of tea or coffee!

Makes 12

INGREDIENTS

1 medium very ripe banana (200g) (see tips)

1 heaped tbsp natural peanut butter

2 tbsp honey or maple syrup

2 tbsp EVOO

4 medjool dates, pitted, chopped finely

1 ¼ cups rolled oats

¾ cup shredded coconut

2 tbsp pepita seeds (pumpkin seeds)

2 tbsp cacao nibs (see tips)

2 tbsp cacao powder

¼ tsp fine sea salt

METHOD

1.       Preheat oven to 180ᵒC/160ᵒC fan. Line one large oven tray with baking paper

2.       Place banana in a large bowl, mash until smooth. Add remaining ingredients and mix until well combined

3.       Use 2 tablespoons to shape tablespoons of cookie batter into balls and then place tray, 3 cm apart. Use a fork to press the batter down into 5 cm rounds (as cookies will not spread).

4.       Bake for 25-30 minutes or until golden brown. Cool on trays

TIP store cookies in an airtight container at room temperature for up to 5 days or freeze in an airtight freezer bags for up to 1 month. Always have some ripe bananas in the freezer ready for recipes like this. If you don’t have or don’t want to buy cacao nibs then sub for any seeds or finely chopped nuts