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Banana, Oat and Peanut Butter Cookies


2 ripe bananas

1/2 tsp ground cinnamon

1/4 cup rice malt syrup*

2 tbs hemp seeds, plus extra for sprinkling

2 cup rolled oats

2 tbs pepitas

2/3 cup crunchy peanut butter

Method Preheat oven to 180°C. Line 2 baking trays with baking paper.

Combine oats, cinnamon, pepitas and hemp seeds in a bowl.

In a separate bowel, mash bananas and stir in peanut butter and rice malt syrup and mix until well combined.

Stir banana mixture into dry ingredients and mix until well combined.

Using a tablespoon of mixture for each biscuit, spoon onto trays and press into a round shape. Repeat with remaining mixture, leaving a 5cm space between each. Scatter with extra hemp seeds.

Bake for 20-25 minutes or until edges are slightly browned. Cool on trays then store in an airtight container for up to 5 days.

*If you don't have rice malt syrup you can use honey

In the above photo, I used 2 tablespoons of the mixture to make the cookie, but found they are quite chunky, that's why I've changed the recipe to 1 tablespoon.

Tell me how you go with my recipe. Happy cooking!

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