There’s nothing like a warm homemade cookie, fresh out of the oven. But years ago, after learning how sugar affects my body, I basically stopped baking. Leaving cookies to very rare occasions like Christmas.
Which, don’t get me wrong, is a very good thing!
But there are also days where I need to bring cookies to church or family functions, or bless my family with a treat. And for those days I now have a go-to recipe that has no sugar, not even honey or maple syrup.
- 1½ cups rolled oats
- 1 cup unsweetened coconut flakes
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup of almond meal
- ½ cup almonds, finely chopped
- 1 cup raisins (or other dried fruit)
- 3 ripe bananas, mashed
- 2 eggs
- ¼ cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees.
- In a large bowl, combine all dry ingredients until well mixed.
- In another bowl, mix together the mashed bananas, eggs, oil, and vanilla. Stir into the dry mixture.
- Place approximately 2 Tbsp of the mixture on the cookie sheet for each cookie. I used a round cookie cutter to make them, lightly pressing it into the cutter for each one.
- Bake for 18-20 minutes, just until they begin to brown.
I love finding simple recipes like this, and all of the ingredients are pantry staples for me. I also love taking recipes that most people deem as “healthy” and making them “unhealthy” again! This recipe is an adaptation of one I found on Pinterest a couple of weeks ago. The original had no saturated fats or eggs.
So I added them back in.
And no – these aren’t ‘properly soaked’ cookies. I can deal with that since they are void of sugar. These are best when eaten the same day as they were baked. Or at least while warmed back up. I think what I’m going to have to do is mesh it with my baked oatmeal recipe……
Also – if you need to stay on a strict gluten free diet, make sure to buy gluten free oats!