So, it’s happened– I’ve been reduced to making cookies with bananas instead of sugar. Who am I?!? It all started when I was somehow coerced by my four year old into buying a ginormous box of Pop Tarts at Costco over the weekend. I should have know better but convinced myself it wouldn’t be a problem. But as soon as we got home and the girls left their half-eaten, fake jam filled delights on the dining room table things got real. I don’t even like Pop Tarts but these things were calling like sugary sirens that wanted me to derail from my diet with reckless abandon.
I thankfully persevered by throwing a towel on the table, running upstairs and screaming into a pillow. #classy
In the end I wound up whipping up a batch of these cookies and they punched my craving in the gut and yelled victory. They only take a handful of ingredients and add up to a whopping 60 calories per cookie!
The base is a mixture of oats and mashed banana. It’s not a crispy cookie, but it’s soft and chewy and banana bread-esque. You can add just about anything to the oat/banana base to make it your own. I used a 1/4 cup of flaked coconut and the same amount of mini semi-sweet chocolate chips. I also like to add a splash of vanilla and a bit of salt to make them really pop. Cranberries, raisins, cinnamon, cocoa nibs, nuts or anything else you typically find in a cookie would be excellent in these as well. Make up a fun creation and let me know what you did– I’d love to hear!
- 2 ripe medium sized bananas, mashed
- 2 C rolled olats
- 1/4 C flaked coconut
- 1/4 C mini semi-sweet chocolate chips
- 1/4 tsp salt
- 1 tsp vanilla extract
- Preheat oven to 350 degrees
- Place oats in blender and pulse a few times until most of the oats are broken. We don't want oat flour, just little oat pieces.
- Combine the oats with the bananas, salt and vanilla, stirring until combined and fold in the chocolate chips and coconut.
- Scoop by the tablespoon onto a greased or lined baking sheet and flatten slightly with the back of a spatula or your fingertips.
- Bake for 10-12 minutes or until set-- they won't brown very much but will hold their shape when done.
- Remove from the cookie sheet and cool. Store in an airtight container for a few days at room temperature or up to a week in the fridge.
by Heather Cheney
I'd love to see how you rocked it! Share your photo on Instagram with the hashtag #heatherlikesfood --It will totally make my day to see it!