- Course: Snack
- Servings : 12
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
You may have noticed my longing for the perfect sugar free, dairy free, egg free, healthy yet edible cookie. Well, this is my latest experiment and you know what? I think it’s a winner. The perfect combination of chewy and fruity meets delicious. Oh and Harry? He loooooved. Tip: If your child is not yet 12 months, then replace the honey with a teaspoon of vanilla extract instead.
Tip: I bought organic dried fruit (dates, sultanas, cranberries) separately and then chopped and mixed. Many of the mixed dried fruit packets have lots of little nasty additives i.e. sulphur to keep the vibrant colour. If you are interested in finding out more about dried fruit this is a great fact sheet.Join us on Facebook for other foodie bits and pieces.
- 1½ cups rolled oats
- 2 over ripe bananas, fork mashed 1 cup apple puree*
- 3 tsp flaxseed meal (optional)
- 6 tsp water (to soak flaxseed meal if using)
- 1 tsp cinnamon
- ½ cup raisins (or other dried fruit mix)
- 1 tsp vanilla extract
- 1 tbs honey
- ¼ cup choc chips (optional for adults/older kids)
- *You could use baby food apple puree or unsweetened apple sauce.
Preheat the oven to 180°C.
Combine flaxseed and water and leave to soak.
Combine apple puree, banana, cinnamon, honey, vanilla, fruit mix and chocolate chips (if using). Then add soaked flaxseed and oats and stir to combine.
Dollop tablespoons full of mixture onto a making tray, flatten the tops with the back of a spoon and bake for 30 minutes. Leave to cool for 10 minutes before removing from the tray (they will feel quite soft when first out of the oven).