This recipe is an easy peasy refined sugar free cookie that is also dairy-free. Great party food, BLW snack or for a bake off at school! I love how quickly it comes together and that you can make them ahead and freeze them in batches. It is a perfect way to use up old bananas too!
It is named after Bobby Bear – the mascot over at The Milk Lounge. Charlotte’s son, Bobby is dairy-free and I thought it would be lovely to share this recipe in his honour. Read about The Milk Lounge just here.
2 tablespoons coconut oil (melted)
1 ripe banana
80g (1 cup) oats
20g (about 1/4 cup) raisins or other dried fruit
1 tsp cinnamon
Mix the wet stuff (bananas and coconut oil)
Mix the dry stuff (The rest)
Combine and spoon onto a greased tray with a teaspoon.
Bake at 170 fan for 12-15 minutes
Allow to cool before scoffing!
I’d serve these from 6 months as a finger-food. Having said that, my two year old still loves them now! He even helps me mix the ingredients up in the bowl.