Banana and Carob Chip Cookies

These are very simple and easy to make. I use tahini (sesame paste) quite a lot. Tahini is very healthy since the sesame seeds are rich in manganese, copper, and calcium and contain vitamin B1 (thiamine) and vitamin E. They also include antioxidants, and are good for those who have arthritis. They can also reduce levels of bad cholesterol. Tahini, although high in fat includes only half the amount you find in butter for example so are a healthy option if you are trying to reduce your intake of fat. The fats are of course mono-unsaturated (not saturated like butter). I use dark tahini since it contains a higher amount of calcium (88 milligrammes for each teaspoon) instead of 37 milligrammes if the seeds are hulled. Sesame seeds also include zinc which are important for healthy bones. The cookies themselves are of course also very nice!!

You can use dark, organic chocolate instead of the carob if you prefer. Carob is a nice alternative to chocolate as it doesn't contain any stimulants. You can find carob in most health food stores (it looks similar to a chocolate bar).

The cookies are egg free, lactose free, nut free and vegan but include tahini/ sesame seeds which some people are allergic to.

Note that you will need a food processor or a blender to make this recipe.

Lovely and healthy cookies, packed with iron, calcium and protein

This recipe is:

  • Egg free
  • Lactose (dairy) free
  • Nut free but includes seeds/oils from seeds
  • Vegan

Banana and Carob Chip Cookies

Makes 30 cookies


  • 320 grams (11½ oz) rolled oats
  • 100 grams (3½ oz) dark carob, chopped finely
  • 160 millilitres (5½ fluid oz) agave nectar
  • 160 millilitres (5½ fluid oz) tahini (sesame paste)
  • 1 large banana, very ripe


  1. Chop the 100 grams carob finely.
  2. In a food processor, place the banana, 160 millilitres agave nectar and 160 millilitres tahini. Mix for 10 seconds or until well combines (taste the is absolutely delicious!). Don't finish it though!
  3. Transfer to a medium bowl.
  4. Add the rolled oats and the chopped carob. Combine everything well together.
  5. Place baking parchment on a baking tray.
  6. Drop tablespoons of batter onto the baking parchment and press down lightly to even out any large bumps.
  7. Bake at 180 degrees Celsius/350 Fahrenheit/Gas Mark 4, for 15-20 minutes.
  8. Cool on a wire rack.


  • You can use maple syrup instead of the agave nectar.
  • You can use dark, organic chocolate instead of the carob.
  • You can use dates instead of the carob.
  • For a less course version of the cookies, place half of the oat meal in a food processor and blend for 5 seconds before combining with other ingredients.
  • For an extra healthy treat you can add a handful of chopped Brazil nuts to the batter.