Back-to-School Banana Oat Seed Lunchbox Cookies
Healthy, nut-free, and delicious banana oat cookies perfect for school lunchboxes. These cookies are easy to make and pack a punch of energy for growing kids.
Equipment
- Baking Trays
- Parchment Paper
Ingredients
- 0.75 cup mashed banana about 2 medium
- 0.5 cup dried cranberries 65g
- 2 cups rolled oats 180g
- 0.5 cup shredded coconut 40g
- 1 tsp mixed spice
- 0.25 cup maple syrup 60ml
- 0.25 cup olive oil 60ml
- 2 tbsp pepitas pumpkin seed kernels
Instructions
- Heat oven to 140°C (275°F). Line two baking trays with parchment paper.
- In a medium bowl, stir together the mashed banana, cranberries, oats, coconut, mixed spice, maple syrup, and olive oil until everything is evenly combined.
- Drop heaping tablespoons of the mixture onto the prepared trays (about 2 tablespoons per cookie). Use slightly damp hands to gently press each portion flat. Sprinkle the tops with pepitas.
- Bake for 30–35 minutes, until the cookies feel firm and are lightly golden. Let them cool completely on the trays. Store in an airtight container in the fridge for up to 5 days, or freeze for longer.
Notes
Nutrition per serving: Calories: 107 | Total Carbs: 13g | Net Carbs: 12g | Fats: 6g | Protein: 1g
