RECIPES BY Rhiannon Lambert

Raspberry Cookies

  • 20 minutes
  • 10
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Essential ingredients

100g oats
80g oat flour (oats blended into flour)
¼ tsp bicarbonate of soda
50g almond butter (smooth, runny)
2 ripe bananas (about 200g)
50g white chocolate chips or chunks
80g raspberries


  1. Preheat the oven to 160Fan/180°C and line a baking tray with parchment paper.
  2. Mash the bananas in a large bowl and stir in the almond butter. Stir in the oats, oat flour and bicarbonate of soda. Fold in the chocolate chips and raspberries carefully.
  3. Use a large tablespoon scoop to divide the dough into 10 cookies, roll into balls with your hands (they’ll be sticky!) and place them onto the baking tray and press down slightly.
  4. Bake for 12-14 minutes or until golden, enjoy warm or allow to cool.