Ingredients
Method
1.Preheat oven to 175°C and line two trays with baking paper.
2.In a large bowl mix together oats, coconut, wheat germ, salt and nuts.
3.In a small pan gently warm coconut oil (or melt butter). Add honey, vanilla and mashed bananas and stir to mix well.
4.Make a well in the centre of the dry ingredients and pour in the wet mixture. Add chocolate drops and stir with a fork a few times. Add blackberries and lightly mix until just combined.
5.Place 2-3 heaped Tbsp per cookie onto trays. Squash down with a fork, leaving a little room between each for spreading.
6.Bake, one tray at a time, for around 25 minutes or until golden.
Note
- Once biscuits have cooled a little, return the trays to the still-warm oven and leave the door ajar until the oven has cooled. This way, the biscuits will stay crunchy for a lot longer. – The cookies can be frozen – just warm briefly in the microwave to speed up defrosting. **Check label if eating dairy-free.
