Cookies can be made up to five days ahead. Store in an airtight container. Using the same measuring cup, add the oil first then the honey. The oiled cup will allow honey to pour easily.
1 cup pitted dates, chopped
3⁄4 cup wholemeal plain flour
1 tsp baking powder
1⁄2 cup shredded coconut
1⁄2 cup oven roasted almonds
1⁄2 cup traditional rolled oats
1⁄2 cup dried banana chips
1⁄4 cup vegetable oil
1⁄4 cup honey
1∕3 cup milk
Extra 14 dried banana chips
Grease and line two large oven trays with baking paper
2 Process dates, our, baking powder, coconut, almonds, oats and banana chips in a food processor until mixture resembles coarse crumbs. Transfer to a large bowl.
3 Whisk oil, honey, milk and egg in a jug until combined. Add to date mixture. Mix well.
4 Drop 2 tblsps of mixture onto a prepared tray. Spread into a 5cm at circle. Gently press an extra banana chip into the centre. Repeat with remaining mixture and extra banana chips, spacing circles 4cm apart.
5 Cook in a moderately slow oven (160C), swapping trays halfway, for 25 minutes, or until golden brown and rm to touch. Remove. Stand on trays for 10 minutes. Transfer to a wire rack to cool.