Ingredients
100g/4oz butter at room temperature
1 egg
50g mashed ripe banana
1 tsp vanilla extract
100g/4oz light soft brown sugar
1½ tsp grated orange zest
100g/4oz wholemeal flour
¼ tsp salt
1 tsp baking powder
100g/4oz rolled oats
25g/1oz desiccated coconut
50g/2oz chopped walnuts
75g/3oz sultanas or dark chocolate chips
Method
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Heat oven to 180C/160C fan/gas 4. Cream the butter and egg together until well blended and smooth. Gradually beat in the banana, vanilla extract and brown sugar. Add the zest. Mix well with a wooden spoon until thoroughly blended.
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In a large bowl, mix the flour, salt, baking powder, oats, coconut, walnuts and sultanas or chocolate chips. Stir the dry ingredients into the wet and mix thoroughly until a thick dough is formed. Line a baking sheet with parchment. Drop heaped tbsps onto the sheet, leaving a 5cm (2in) space around each one, and press down lightly. Bake for 15-20 mins until lightly browned. Cool.
PER COOKIE
167 kcals, protein 3g, carbs 19g, fat 9g, sat fat 5g, fibre 2g, sugar 11g, salt 0.18g
