These are fun, and a great alternative if you’re wanting to make some oat biscuits that are not as sweet (and a little more nutritious) than the traditional Anzac biscuit. The combination of banana, carrot and honey provides a golden sweetness and the oats and coconut provide texture and slight chewiness.

You can also certainly use less honey or instead maple or golden syrup.

Ingredients:

1/2 a ripe banana, mashed

1/4 cup olive oil

2 heaped teaspoons honey

1 egg

A sprinkle/shake of cinnamon

1/2 a carrot, grated finely

1/4 cup desiccated coconut (or, almond meal)

1/2 a cup plain flour

1/2 cup rolled oats

Method:

1. Preheat your oven to 180 Degrees C, and line a baking tray with baking paper.
2. Add your olive oil and honey to a small saucepan, place on low heat and stir until both are combined well. Add mashed banana and stir in well.
3. Pour your oil, honey and banana mixture into a bowl. Add your egg, grated carrot and cinnamon and mix well.
4. Now add flour and coconut and mix in. Then add rolled oats and stir until evenly distributed.
5. Using a table/dessert spoon, make balls of mixture and place on your baking paper. Using the back of your spoon (rinse spoon first) smooth out your balls such that each has a round shape.
6. Bake at 180 for 10mins, then turn down the heat and bake at 150 for another 10-15mins until cookies are golden.