Chewy coconut, cashew and apricot oat cookies

A low-sugar healthier option packed with oats, nuts and fruit to keep you feeling fuller for longer. If you don’t have a round cutter to shape the biscuits, press the mixture firmly into small balls and flatten with your fingers. Prunes, dates or dried figs can be used instead of apricots.

PREP 20 MINS 20 MINS

125g rolled jumbo oats 250g dried apricots, chopped 100g desiccated coconut 100g chopped unsalted cashew nuts

100g chopped blanched almonds 50g ground almonds

1tsp ground cinnamon

Pinch of salt

2 small very ripe bananas 4tbsp sunflower oil

½tsp vanilla extract

Tip the oats into a bowl and stir in the apricots, coconut, cashew nuts, almonds, ground cinnamon and salt.

Mash the bananas until smooth and stir in the oil and vanilla extract. Add to the dry ingredients and mix.

Oil a 6.5cm round cutter and put it on a lined baking sheet and spoon in 2-3tsp mixture. Press it out evenly, lift off the cutter and repeat to make about 30 cookies.

Bake the cookies for about 15-20 mins. Cool for a few minutes on the baking sheets before transferring to a wire rack. Store in an airtight container for 3-4 days.

Per cookie: 126 cals, 8g fat, (2.5g saturated), 8.5g carbohydrates