Guilt-Free Banana Oat Cookies
Good-for-you food can taste good too
Happy first day of fall! I can tell you right now, these cookies will be on repeat all season long. With a punch of cinnamon, allspice and pumpkin pie spice, they’ve got all the flavors of the season and are the perfect grab-and-go breakfast, post dinner treat or… my favorite, afternoon snack with a hot cup of coffee.
The best part? They’re 100% guilt-free! That’s right — no added or refined sugar, no flour and they’re gluten-free. With oats and banana as the base plus a mix of dried fruit, nuts and seeds, these cookies deliver strong nutrition and an even better taste that the whole family will love!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12-15 cookies
GUILT FREE BANANA OAT COOKIES:
Ingredients:
2 ripe bananas, mashed
1 cup rolled/old fashioned oats
1/4 cup salted pepitas (shelled pumpkin seeds)
1/4 cup unsalted sunflower seeds
1/4 cup dried cherries (no sugar added)
1/4 cup dried blueberries (no sugar added)
1/4 cup cacao nibs or dark chocolate chips (>70% cacao)
1/3 cup walnuts, toasted
2 tbsp. chia seeds
1 tbsp. local honey
1 tsp. cinnamon*
1/2 tsp. allspice*
1/2 tsp. vanilla extract*
1/4 tsp. pumpkin pie spice*
*PRO-TIP: Buy these (and all of your spices) from Ocean State Job Lot or Big Lots — they’re only $1 for a 3-oz container that will last you for months!
DIRECTIONS:
Preheat oven to 350F degrees
Chop the walnuts into small pieces and toast them for 3-5 minutes until golden brown
In a large bowl, mash the bananas until smooth (no clumps or chunks)
Add honey to the mashed bananas
In a separate bowl, mix the dry ingredients (including the toasted nuts)
Combine all ingredients and set for 5 minutes
Roll into one-inch balls and press down on a baking sheet (spray with non-stick spray)
Bake for 15-20 minutes until golden brown
Enjoy on their own or with nut butter on top!
