Raspberry Biscuits Recipes

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RASPBERRY, ALMOND & OAT BREAKFAST COOKIES

Grab a few of these energy-boosting cookies for a quick breakfast, or offer as snacks to bridge the hunger gap before dinner. Enjoy with yogurt and fruit

Provided by Cassie Best

Categories     Breakfast, Snack

Time 25m

Yield 12 cookies

Number Of Ingredients 5



Raspberry, almond & oat breakfast cookies image

Steps:

  • Heat the oven to 200C/180C fan/gas 4 and line two baking trays with baking parchment. Mix the banana, oats, almonds, cinnamon and a pinch of salt in a bowl to make a sticky dough. Gently stir through the raspberries, trying not to break them up. Scoop up tablespoons of the mixture and roll into balls, then place on a baking tray and flatten with your hand.
  • Bake for 15 mins until the cookies feel firm around the edges and are golden brown. Leave to cool. Will keep in an airtight container for up to three days.

Nutrition Facts : Calories 86 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium

2 ripe bananas , mashed
150g porridge oats
2 tbsp ground almonds
1⁄2 tsp cinnamon
100g raspberries (fresh or frozen)

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