There’s nothing like a warm homemade cookie, fresh out of the oven. But years ago, after learning how sugar affects my body, I basically stopped baking. Leaving cookies to very rare occasions like Christmas.
Which, don’t get me wrong, is a very good thing!
But there are also days where I need to bring cookies to church or family functions, or bless my family with a treat. And for those days I now have a go-to recipe that has no sugar, not even honey or maple syrup.
Oatmeal Banana Cookies
1 1/2 cups rolled oats
1 cup unsweetened coconut flakes
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup of almond meal
1/2 cup almonds, finely chopped
1 cup raisins (or other dried fruit)
3 ripe bananas, mashed
1/4 cup melted coconut oil or butter
1 teaspoon vanilla extract
Method of Preparation
1. Preheat oven to 350 degrees.
2. In a large bowl, combine all dry ingredients until well mixed.
3. In another bowl, mix together the mashed bananas, eggs, oil, and vanilla. Stir into the dry mixture.
4. Place approximately 2 Tbsp of the mixture on the cookie sheet for each cookie. I used a round cookie cutter to make them, lightly pressing it into the cutter for each one.
5. Bake for 18-20 minutes, just until they begin to brown.
I love finding simple recipes like this, and all of the ingredients are pantry staples for me. I also love taking recipes that most people deem as “healthy” and making them “unhealthy” again! This recipe is an adaptation of one I found on Pinterest a couple of weeks ago. The original had no saturated fats or eggs.
So I added them back in.
And no – these aren’t ‘properly soaked’ cookies. I can deal with that since they are void of sugar. These are best when eaten the same day as they were baked. Or at least while warmed back up. I think what I’m going to have to do is mesh it with my baked oatmeal recipe……
Also – if you need to stay on a strict gluten free diet, make sure to buy gluten free oats!
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