White chocolate cookies with raspberries

A fruity take on a classic recipe, this version includes raspberries, bananas and oats for a healthier tasting cookie. An anytime treat for those moments when only something sweet will do. 

Serves: 10

Prep time: 10 mins

Cooking time: 14 mins

You’ll need: 

• 100g oats
• 80g oat flour (oats blended into flour)
• ¼ tsp bicarbonate of soda
• 50g almond butter (smooth, runny) – or regular unsalted butter will do
• 2 ripe bananas (about 200g)
• 50g white chocolate chips or chunks
• 80g raspberries

What to do:

Preheat the oven to 160Fan/180C and line a baking tray with parchment paper.

Mash the bananas in a large bowl and stir in the almond butter. Stir in the oats, oat flour and bicarbonate of soda, then carefully fold in the chocolate chips and raspberries.

Use a large tablespoon scoop to divide the dough into 10 cookies, roll into balls with your hands (they’ll be sticky!), place them onto the baking tray and press down slightly.

Bake for 12-14 minutes or until golden.

Enjoy warm or allow to cool.

Recipe courtesy of: Lovefreshberries