Soft, chewy and no added sugar! Sweeten these classic oatmeal cookies with ripe bananas and raisins or dates. Plus, a touch of nut butter adds lots of flavor and holds the cookies together while keeping them vegan and gluten-free. 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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  • Whisk oats, almond flour (or almond meal), cinnamon and salt in a medium bowl. Mash bananas, almond butter (or peanut butter) and vanilla together in a large bowl until creamy and well combined. Add the dry ingredients and raisins (or dates) to the banana mixture and stir with a wooden spoon until combined. Scoop or roll level tablespoons of dough into balls and place on the prepared baking sheet, making 12 cookies per batch. Press with a fork to flatten slightly.

  • Bake until firm to the touch and light brown on the bottom, about 15 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 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

177 calories; 10 g total fat; 76 mg sodium. 19.9 g carbohydrates; 5.1 g protein; Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
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Rating: 5 stars
11/03/2017
You would never know these cookies have no added sugar. There's plenty of sweetness from the bananas and raisins. Yum! Read More