Banana, Oat and Raisin Cookies
Makes 6 servings

INGREDIENTS
2 medium, about 200 g Banana (Brown and spotty. This cookie has no other sweetness and an underripe banana makes a dull one. Peeled weight. A medium banana is about 100 g without the skin.)
100 g Gluten-free oats (Dry weight. Certified, which is the only thing that separates them from ordinary oats in the numbers.)
30 g Raisins
Half a teaspoon Ground cinnamon
A pinch Salt

METHOD
1. Heat the oven to 180°C and line a baking tray with paper.
2. Mash the bananas thoroughly, then stir in the oats, raisins, cinnamon and salt until the oats are coated and the mix is thick.
3. Drop six heaped spoonfuls onto the tray and flatten each to about a centimetre thick. They do not spread, so shape them how you want them.
4. Bake for fifteen minutes until the edges are golden and the tops feel dry. Cool on the tray; they firm up as they cool.

Check ingredient packaging for allergen information.

RECIPE NOTES
These are soft and chewy rather than crisp, more oat than biscuit. They keep for three days in a tin and longer in the fridge.
Two ingredients are doing everything. Oats are the structure and banana is the binder and the sugar, so the ripeness matters.

Full recipe: https://www.getfuel8.com/recipes/banana-oat-raisin-cookies
