Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Carolyn Casner
Source: EatingWell.com, October 2017

Gallery

Recipe Summary test

active:
25 mins
total:
1 hr 15 mins
Servings:
12
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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; protein 5.1g; carbohydrates 19.9g; dietary fiber 3.5g; sugars 8.9g; fat 10g; saturated fat 1.1g; vitamin a iu 13.2IU; vitamin c 1.9mg; folate 13.3mcg; calcium 62.6mg; iron 1.1mg; magnesium 64.8mg; potassium 244.3mg; sodium 76.4mg; thiamin 0.1mg.
Advertisement