Chocolate Easy Dessert

Fruit and oat cookies

Name: Fruit and oat cookies recipe
Yield: 12
Ingredients: Rolled oats, to sprinkle; Dried fruit, nuts, seeds, chopped chocolate, shaved coconut or freeze-dried raspberries, to decorate; 400g overripe fruit (we used apple and pear), coarsely grated; 2 very ripe bananas, mashed (about 3/4 cup mashed banana); 150g brown sugar; 150g caster sugar; cup (150g) plain flour; 150g unsalted butter, melted; 160g instant oats; 75g self-raising flour; 1 large egg, at room temperature, lightly whisked; 1 tsp each ground cinnamon and mixed spice

Rate now

Jump to recipe

by Tracey Pattison

Delicious Team

Jul 26, 2023

These oat cookies are a great way to use up random nuts, seeds and dried fruit in the pantry. Plus they're delicious.

Rolled oats, to sprinkle
Dried fruit, nuts, seeds, chopped chocolate, shaved coconut or freeze-dried raspberries, to decorate

Cookie dough

400g overripe fruit (we used apple and pear), coarsely grated
2 very ripe bananas, mashed (about 3/4 cup mashed banana)
150g brown sugar
150g caster sugar
cup (150g) plain flour
150g unsalted butter, melted
160g instant oats
1/2 cup (75g) self-raising flour
1 large egg, at room temperature, lightly whisked
1 tsp each ground cinnamon and mixed spice

Method

1.

Preheat oven to 180°C/160°C fan-forced. Line 3 large baking trays with baking paper.
2.

For the cookie dough, place all ingredients in a large bowl. Use a wooden spoon to stir until well combined.
3.

Spoon slightly heaped 1/3 cup measures of dough on prepared trays to create 12 mounds, leaving a 5cm gap between each mound to allow for spreading. Press down on each mound to create 11cm rounds. Sprinkle with rolled oats.
4.

Bake, swapping trays twice during baking, for 30-35 minutes until cooked and golden around edges. Immediately top hot cookies with toppings. Cool completely on trays. Serve.