Raisin and banana cookies
These cookies make an ideal snack or lunch box addition and are a favourite with children and adults alike.
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Servings
16 cookies
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Serves
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Ingredients
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Top tips
These will store for 1-2 days in an airtight container.
Nutritional information
Values shown are approximate.
| kCals | Fat (g) | Saturated fat (g) | Salt (g) | Carbohydrates (g) | Sugar (g) | Fibre |
|---|---|---|---|---|---|---|
| 119 | 5.0 | 2.9 | 0.2 | 18.4 | 10.0 | 0.5 |
Method
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Step 1
Preheat the oven to 180C /gas 4. In a large bowl combine the butter, sugars and vanilla and beat together with a wooden spoon until light and fluffy.
Step 2
Add the beaten egg and mashed banana and mix together. Then stir in the flour and raisins until well mixed and all the flour is incorporated.
Step 3
Using a spoon divide the mixture into 16 equal amounts and place on lightly greased baking trays leaving space in between each to allow for spreading during cooking.
Step 4
Top each cookie with a banana chip then bake in the preheated oven for 8-10 minutes or until golden brown.
Step 5
Remove from the oven and leave to cool for 2-3 minutes before removing from the baking trays and transferring to a cooling rack to cool completely.
