Looking for a healthier version of your favourite treat? These cookies from Leiths School of Food and Wine use wholemeal flour, oats and walnuts to create an ultra nourishing sweet bite
Prep:30 mins
Makes 16
100g butter at room temperature1 egg50g mashed ripe banana1 tsp vanilla extract100g light soft brown sugar½ tsp grated orange zest100g wholemeal flour¼ tsp salt1 tsp baking powder100g rolled oats25g desiccated coconut50g chopped walnut75g sultana or dark chocolate chips
STEP 1Heat oven to 180C/160C fan/gas 4. Cream the butter and sugar together until well blended and smooth. Gradually beat in the banana, vanilla extract and egg. Add the zest. Mix well with a wooden spoon until thoroughly blended.STEP 2In a large bowl, mix the flour, salt, baking powder, oats, coconut, walnuts and sultanas or chocolate chips. Stir the dry ingredients into the wet and mix thoroughly until a thick dough is formed. Line a baking sheet with parchment. Drop heaped tbsps onto the sheet, leaving a 5cm (2in) space around each one, and press down lightly. Bake for 15-20 mins until lightly browned. Cool.
