PERFECTLY HEALTHY COOKIE
Healthy cookie you say? That is really hard to find in a store and foods with labels tend to have too many ingredients for my taste. The fewer ingredients, the better, always. It’s a good thing healthy is really easy to make.
I use the term “cookie” loosely because these can be had for breakfast, after school snacks, energy bars, post workout snack, on-the-go treats for the kiddies, etc.
Peep these benefits:
- No added sugar
- No flour
- No eggs
- Contains protein
- Contains fiber
- Can be made gluten-free with Bob’s Red Mill gluten-free oatmeal. Bob’s tests for gluten down to 20 parts per million. Make sure you purchase only gluten-free labeled oatmeal, Bob’s has several that are not gluten-free.
Those benefits alone are reason enough to try these. A couple tips before you get started:
- The riper your bananas are, the sweeter your cookies will be. I used ‘just ripe’ bananas just because I couldn’t wait to make these but you might want to wait until your nanas are a bit more ripe. Although mine turned out mildly sweet, its your preference really.
- These cookies don’t spread on the cookie sheet unlike cookies made with eggs and flour. You can place them really close to each other.
- I would typically look for the ‘brown around the edges’ sign of being done when making other cookies but not with these. They don’t get that brown. I found that 23 minutes was perfect for a full sheet of cookies though.
Enough previews, let’s get to the show already!
Use organic whenever possible
- 3 ripe bananas (the more ripe, the sweeter the cookie will be)
- 2 cups rolled oats (not the quick cook kind)
- ⅓ cup no sugar-added applesauce
- ¼ cup almond milk (I used vanilla almond milk)
- ½ cup raisins
- 1¼ tsp vanilla
- 1 tsp cinnamon
- Preheat oven to 350. Makes approximately 2 dozen cookies.
- In a large bowl, mash up those nanas. Mash them up good.
- Whisk in vanilla and cinnamon. Whisking will help add more oxygen to the bananas helping them to ripen and sweeten up even more.
- Whisk in applesauce and almond milk. Whisk for a good minute or two to help everything get smoother.
- Add oats and raisins, mix well.
- Put drops on parchment paper or non-stick pan.
- Bake for 20 - 23 minutes.
Side note: While these were baking I wanted to use up my ingredients for another ricotta and spinach stuffed mushroom so I got everything ready so I could use the oven when the cookies were done.
The first batch of cookies came out and of course I had to test them so I had one. Then I had another. Then I decided a cup of coffee would go great with them so I made a cuppa joe and put in the second batch of cookies.
Second batch done and I tested yet another cookie. Then I put away all of the mushroom ingredients because I wasn’t hungry any longer and would have to save them for later today.
Needless to say, these cookies are filling and satisfying. Not to mention healthy! Eat up!
Even if you added chocolate chips or a tablespoon of brown sugar, you are still making an incredibly healthy treat.