Here's a healthy twist on a classic Swedish havreflarn (thin oat biscuits). I've used banana instead of sugar and added toppings for variety. Sometimes chocolate is sandwiched in between 2 biscuits; I've just spread one side with chocolate, like a chocolate digestive.

Makes around 20
2 c rolled oats
2 bananas, mashed
1 tsp vanilla extract
pinch sea salt
1 tbsp coconut oil, melted (optional)
toppings if desired: threaded coconut, black sesame seeds, pumpkin seeds
125g dark chocolate

Preheat oven to 175C.LIne 2 baking sheets with baking paper.
Grind the oats into a flour using a coffee grinder or food processor. Place in a bowl with the mashed bananas, vanilla and salt and mix well until a sticky dough forms.
Roll into balls and flatten out to 2-3 mm thick onto your baking sheets, leaving space between each cookie. Press in your chosen toppings or leave plain. Bake for 10-12 minutes until the edges are golden brown.
Remove from oven and leave to cool and harden on the baking trays.
Melt the chocolate in a microwave or double boiler. Once cookies are completely cooled dip one side into the chocolate or spread on with a knife. Leave to set on a wire rack.