- Preheat the oven to 375°F and line a baking tray with
- In a large bowl, use the back of a fork to mash the bananas, then add the oats, cinnamon, nut butter and salt and mix to combine. Finally add the raspberries and gently combine. Use your hands to roll the mixture into 6–8 balls, then transfer to the lined baking tray and press down into cookies.
- Bake for 20–25 minutes until golden. Eat warm or leave to cool on a wire rack.
*Once cool, store in the fridge for up to 4 days.
The Gut-Loving Cookbook by Alana and Lisa Macfarlane of The Gut Stuff, published by Pavilion Books. Picture credit: Haarala Hamilton.
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