The holy grail of healthy cooking is to make something so delicious that you want to eat it all day long… and so healthy that you CAN eat it all day long. If the recipe is easy as well, you’re really onto something. These cookies are about the closest thing I have ever found. They are sugar-less, flour-less, easy to make, and so delicious you’d never know they’re healthy.
The base is simply made from mashed banana and rolled oats, with some date sugar, spices, and whatever throw-ins you’d like. Bake them for a few minutes and devour the whole batch yourself 😉 – since it’s hardly more than banana and oats, this is one afternoon snack you can feel good about. The best part is, these cookies are totally foolproof – of the easiest and most kid-friendly recipes I’ve ever posted. You don’t even need to measure the ingredients, just mash a banana, pour in some oats and you’re good to go. They always come out just right.
Makes 12 cookies
- 3 bananas
- 1 3/4 cups rolled oats
- 1/2 cup date sugar
- 1 teaspoon vanilla
- 2 pinches cinnamon
- Optional add-ins (see below)
Preheat oven to 350º F
Grab 3 bananas and mash them with a fork until no chunks remain. Pour in about 1 3/4 cups rolled oats and 1/2 cup date sugar*. Use the fork to mix until combined. Stir in a dash or two of cinnamon and a teaspoon of vanilla. Finally, add whatever throw-ins you’d like (see suggestions below) and mix again.
NOTE: Date sugar is not actually a type of sugar. It is simply whole dried dates that have been pulverized into a powder. Thus, date sugar and real sugar cannot be substituted interchangeably. If you don’t have date sugar, blending an equivalent amount of whole dates with the banana in a food processor would likely be the best substitute. I have written about the health benefits of date sugar before and use it often in my recipes.
Spoon the batter into 12 rounds and place them on a Silpat or lightly-oiled baking sheet. Cook for about 10-14 minutes, until the outsides become golden and solid. Remove from the oven and allow to cool for 10 minutes before eating.
At this point, if you want to melt some dark chocolate and drizzle it over the top, no one would blame you.
The great part about these cookies is that they’re extremely versatile: you can make them differently every time. The plain cookies (with no throw-ins) work really well, but here are a few other flavor combo ideas:
- Chocolate – Chocolate is the most ideal paring with the banana oat flavors in these cookies. Try either adding dairy-free chocolate chips into the batter or melting them and drizzling over the top after the cookies have cooked.
- Blueberries – This is the version I make most often. Simply throw a handful of fresh or frozen blueberries into the batter before cooking.
- Nuts – Peanut butter is another great paring with these cookies, as are whole nuts, like almonds or walnuts.
- Coconut – For a great coconut macaroon-like cookie, add in a small handful of shredded coconut to the batter.
- Cinnamon Apple – Cut an apple into small chunks and add them to the batter with an extra few dashes of cinnamon for cinnamon apple cookies.
You get the idea! Have fun exploring flavor combos and let us all know what you come up with in the comments!