If we are not doing pancakes on a weekend morning, we are usually doing these! These “cookies” are simply my favorite. They’ve got almost all of my favorite ingredients in one cookie. Except for kale, but even I will not resort to putting kale into a cookie!
They are a lot sweeter than you imagine they will be, considering they contain absolutely zero added sugar. Cookies without sugar, people. Just make sure your bananas are ripe! Let me know if you try them!
Prep Time
5 minutes
Prep Notes
This recipe is very flexible with the add ins. You can make a version using chocolate, or walnuts instead of the almonds and cherries. Or choose a different dried fruit. You could add cinnamon to make a cinnamon version. Play around with what you like! The recipe below is my favorite version. The hemp/flax/chia seeds are also completely optional. Just added for a nutritional boost!
A note about the cooking time: depending on your oven and size of your cookies, the cooking time may be longer. Use your judgement.
Cooking Time
15-20 mins
Yields
12 cookies
Ingredients
3 large, ripe bananas, well mashed
1/4 cup coconut oil (soften it by warming it up a little, if needed)
1 teaspoon vanilla
2 cups rolled oats
2/3 cup almond meal
1/2 teaspoon salt
1 teaspoon baking powder
2/3 cup unsweetened shredded coconut
1/2 cup slivered almonds
1/3 cup dried cherries
1/3 cup hemp seeds/chia seeds (optional)
Directions
In a large bowl, mash the bananas with a fork, until really well mashed, then add coconut oil and vanilla. Mix well.
Add the rest of the ingredients and mix well until combined.
Form the dough into 12 balls on either a parchment lined baking sheet or a silpat baking sheet. Flatten them into cookie shape.
Bake at 350 degrees for 15-20 minutes, depending on your oven.
Adapted from Nikki’s Healthy Cookies on 101Cookbooks.com
