Classic oatmeal cookies without all the sugar, these better-for-you gluten-free treats get their sweetness from ripe bananas and chopped dates. Source: EatingWell.com, October 2017

Carolyn Casner
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Ingredients

Directions

  • Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.

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  • Combine oats, oat flour, cinnamon, baking soda and salt in a large bowl. Mash bananas in a medium bowl until creamy. Add eggs, coconut oil (or butter) and vanilla; whisk until well combined. Add the dry ingredients and dates (or raisins) and coconut to the banana mixture; stir until combined. Roll tablespoons of dough into balls and place on the prepared baking sheet, making 15 cookies per batch. Press with a fork to flatten slightly.

  • Bake until firm to the touch and lightly brown on the bottom, 15 to 17 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining batter.

Tips

Tip: People with celiac disease or gluten sensitivity should use oats and oat flours that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.

To make ahead: Store airtight at room temperature for up to 3 days.

Equipment: Parchment paper or silicone baking mat

Nutrition Facts

150 calories; 7.3 g total fat; 70 mg sodium. 19.6 g carbohydrates; 3.2 g protein; Full Nutrition

Reviews (1)

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Rating: 4 stars
01/11/2018
I've made these twice now. My husband and I both like them. As stated there is no sugar added so they are not a sweet cookie but you feel like you could eat these as a quick on the go breakfast. Read More