Line a baking tray with non-stick baking paper or a silicon mat. Pre-heat the oven to 180ºC (fan).
Hunt out 10 good almond flakes and put to one side for decoration. Roughly chop the remaining almonds
Place the ripe banana in a bowl and mash it until soft and smooth. Add the oats, ground flaxseed, salt, cinnamon, raisins and almonds to the banana and mix well to combine. Pour in the dairy-free milk and stir to form a thick dough. Leave it to settle for 5 minutes. If the dough is really dry, add a little more dairy-free milk but take care not to make it soggy.
Split the dough into 10 equal sections. Roll each one into a ball, place on the baking sheet and flatten with your hand until it's approximately 2cm thick. Repeat with the remaining sections.
Press a sliced almond into the top then place the tray in the oven. Bake for 10 minutes, then turn over and bake for another 10 until firm and lightly browned.
Remove from the oven and transfer the cookies to a cooling rack. Store in an air-tight container for up to 3 days. That's if they don't all get eaten at once!
Don't forget you can swap the raisins and almonds for any dried fruit, nut or seed of choice, or use dairy-free chocolate drops.
Keyword cookies, dairy free, gluten free, no added sugar, plant based