Totally Oaty Cookies


Serves 12+

Preparation time: 20 minutes

Cooking time: 15 minutes



75g/3oz pecans, shelled and roughly chopped

2 tbsp pumpkin seeds

10 organic dates, stoned and halved

2 medium-sized, ripe bananas, mashed

150g/6oz porridge oats

2 tbsp organic sunflower or coconut oil

½ tsp vanilla extract

1 heaped tsp cardamom/ cinnamon (optional)


Preparation method:

  1. Preheat oven to 170˚/Gas mark 3
  2. Place the pecans, pumpkin seeds, dates and bananas in a food processor and blend for a few seconds until chunky, but mixed.
  3. Spoon into a bowl and fold in the oats, oil and vanilla. Add the spice(s) if you wish
  4. Take small amounts of the mixture and roll into golf ball shapes. Place onto a baking sheet lined with grease proof paper and squash into cookie shapes.
  5. Bake for 15 minutes until golden. Leave to cool and transfer to an airtight tin. Keep for no more than 3 days in a cool place.


*Use buckwheat flakes if you wish to make a gluten-free variant.

**Hazelnuts, walnuts and mixed nuts work equally well.