1 ripe banana
130g gluten-free almond butter
40g pure gluten-free oats
½ tsp pure vanilla extract
Pinch of salt
- Preheat the oven to 160˚C/140˚C fan/gas mark 3 and line a baking tray with parchment paper.
- Use the back of a fork to mash the banana in a large mixing bowl, then stir in the rest of the ingredients.
- Place spoonfuls of the batter onto the tray and flatten slightly.
- Bake for 7-9 minutes until the cookies are firm to the touch. Leave to cool slightly on the tray before transferring to a wire rack to cool completely.
Per serving: 33kcals, 1.2g fat (0g saturated), 4.8g carbs, 1.3g sugars, 0.9g protein, 0.8g fibre, 0.012g sodium