I wasn’t planning to post a recipe today, but I also didn’t plan to bake cookies last night!
After such a SOLID eating week (it’s been AWESOME!), it’s not like I was craving something sweet… instead just VERY CURIOUS about Gina‘s latest healthy cookie recipe.
I was sitting with a co-worker today, and that new cookie recipe from Skinnytaste popped in my head. For like the THIRD time this week… It’s such a simple recipe. Just THREE ingredients. And, considering what those ingredients were, I knew that she wasn’t kidding when she said healthy.
I prefer greener bananas to the ones that are speckled yellow and brown. I typically end up freezing those brown guys for a later use. And, I knew I had to have some bananas in the freezer ready to be transformed into delicious baked goods.
Just like that, I knew I’d be baking last night… The result, a guilt-free healthy cookie. Don’t expect them to taste like banana bread, because they’re flourless afterall. However, expect to enjoy a fruity cookie that doesn’t have you running to the gym (unless you want to, of course!) Yum!
Healthy Banana Oat Cookies
From Skinnytaste
Serves 4
INGREDIENTS
1 banana, ripened and mashed
1/2 cup quick oats
2 Tbsp. chopped pecans or walnuts
INSTRUCTIONS
1. Preheat your oven to 350 degrees. Coat a cookie sheet with cooking spray.
2. Combine banana and quick oats in a small bowl. Note: Quick oats are definitely recommended over standard oats.
3. Add nuts and combine. Note: Gina recommended walnuts in the original recipe, but I used pecans only because that’s what I had on hand.
4. Using a tablespoon, scoop out the dough and place on the cookie sheet, making 8 cookies.
5. Bake at 350 degrees for 15 minutes. Note: Cookies become a little bit browner than I expected, but they’re PERFECT that way!
Perfect with a little glass of skim milk… and check out how chewy and banana-y they are??
Per 2 Cookie Serving:
CAL 93; FAT 3.5g; CARB 15g; FIB 2g; PROT 2g; SOD 0.4mg; WW Points Plus: 2
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They look lovely and chewy. Mmm.
They were really good. I’d like a dash of cinnamon next time… expect to see more of these! I love a guilt-free cookie!
Thanks for sharing this recipe!! I love banana bread- and the combo of banana + walnuts (or pecan!) will instantly remind me of that.
I love that you can have total portion control over this too (which is why I never make a whole batch of cookies!), and could even divide that recipe in half.
And, I allllways have ripe bananas on hand.
Gina’s original recipe called for double the amount. I did one banana so that I could try them (and not go crazy with the cookies!)
Hi Kelly! I tried your Banana Oat Cookies recipe this morning. I love the texture and that they are a soft cookie. I added a dash of cinnamon per your suggestion which was a great addition and it didn’t add any points for the WW folks.
I think next time I am going to add 1 TBSP of brown sugar just to sweeten it a little more. It does add an additional point to each portion but I think it will be worth it. These are not only a great snack but also breakfast on the go!
Thanks for recipe!
~ Jen
Oh, so glad to hear you tried them and that you liked them! Let me know how that brown sugar goes. I have some brown bananas I’m going to make into something this week. Maybe it’s going to be cinnamony cookies!