Jessica Cooke


Prep. Time

5 Minutes

Cook Time

20 minutes




  • 2 ripe bananas mashed
  • 125g oats (rolled or porridge both work) (1 ½ cups)
  • 65 g peanut butter, crunchy or smooth (¼ cup)

Pre-heat your oven to 180C (fan oven). To a large mixing bowl add the 2 peeled bananas and mash with a fork. Now add the 125g gluten-free oats and 65g peanut butter and mix together. Line a baking tray with baking paper and roll into 6 balls placing onto the baking tray. Lightly press down with a fork into cookie shapes and place in the oven at 180C for 20 minutes. Allow to cool for 5 minutes before eating this helps them to firm up more!

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