Step 1

Preheat the oven to 160° C fan / 320° F fan (or 180° C / 355° F with no fan function) and line a baking tray with a piece of baking paper.

Step 2

Mash peeled bananas with a fork in a medium bowl, add nut butter and flaxseed and mix well.

Step 3

Add in oats, salt, cinnamon and baking soda and mix well.

Step 4

Sit the mixture on the counter (if using a spoon to shape the cookies) or chill in the freezer (if using your hands) for 10-15 minutes.

Step 5

Divide the mixture into 12 even portions (mine were 40 g / 1.4 oz each) onto the baking tray, flatten them with the back of a spoon and stud with raisins - make sure to squeeze out excess water.

Step 6

Bake for about 20 minutes (or until quite brown). Allow the cookies to cool down completely before eating. Keep in an airtight container, they keep for a few days but are nicest of the day they were made.