Preheat oven to 180℃ fan/350℉ and line a baking sheet with parchment paper.
Mash 2 medium bananas to a pulp and mix together with ½ teaspoon cinnamon, 120 g quick cook oats and 85 g dates in a mixing bowl till combined.
Lightly wet your hands and make 12 small balls from the mixture and arrange an inch apart on the lined baking sheet. Bake for 15 minutes or till golden. Cool before serving.
Notes
Allow the cookies to cool before removing from the baking sheet.Storing - keep in a closed container and keep in the fridge for up to 3 days. These oat cookies can be frozen. Place in a freezer bag or sealed container with parchment paper separating the layers and freeze for up to three months. Thaw and bring to room temperature before serving.