Carrot, Banana and Oat Cookies

Consider these biscuits to be the carrot cake of the cookie world. They're sweet yet feel nourishing and incredibly satisfying to eat. Thankfully, they're also a breeze to whip up.

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Carrot, Banana and Oat Cookies

Makes 12
You can easily make your own oat flour by whizzing up some rolled oats in a blender or food processor until they resemble flour. Try adding a handful of chopped nuts or seeds, or even shredded coconut, to these cookies too.

To make the cookies, you'll need:

• 115g / 4.06oz oat flour

• 2 tsp ground cinnamon

• 1 tsp baking powder

• pinch of salt

• 75g / 2.64oz butter, cold

• 1 ripe banana

• 1 large free-range egg

• 3 tbsp maple syrup

• 1 tsp vanilla paste

• 90g / 3.17oz rolled oats

• 1 carrot (around 120g / 4.23oz), grated

Method:

1. Preheat your oven to 170°C / 325°F / Gas Mark 3.

2. Line two baking trays with baking paper.

3. Stir together the oat flour, cinnamon, baking powder and salt in a medium-sized bowl.

4. Add the butter and rub it into the flour mixture using your fingertips until the butter is well incorporated throughout the flour and the mixture becomes sandy.

5. In a small bowl, mash the banana with the back of a fork. Add the egg, maple syrup and vanilla paste, and whisk with the fork to combine.

6. Add the banana mixture to the flour mixture and stir to combine. Stir through the rolled oats and grated carrot until well combined.

7. Using a tablespoon, scoop a heaped tablespoon of the mixture and dollop it on the lined baking tray. Use the spoon to make the cookie round around the edges, and then use the back of the spoon to flatten the centre.

8. Repeat with the remaining cookie mixture, allowing room between the cookies for them to spread while they bake. The mixture should make around 12 cookies in all.

9. Bake the cookies in the oven for 25–30 minutes or until they are golden brown.

10. Allow the cookies to cool slightly on the baking tray before transferring to a wire rack to cool completely.

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Carrot, banana and oat cookies is a recipe by Amber Roossouw. The recipe was originally published in Lunch Lady Magazine Issue 14. Photography by Jacinta Moore.