Banana Oatmeal Cookies

Thursday, February 09, 2017

I make fresh baked chocolate chip cookies for customers at work every week (THE Chocolate Chip Cookie) and they are freakin' GOOD. That being said, I have found it very hard not eating one when I go to get my 2pm coffee and they're just sitting innocent, staring longingly at me. SO, I decided to need to make myself a "healthy" alternative so that I can still have a little sweet bite with my afternoon coffee. I kind of based this recipe off of Chris's favorite Reeses Pieces oatmeal cookies. While the macros aren't amazing (8g fat, 17g Carb, 3.4g Protein), if you compare to a regular ole chocolate chip cookie they are a great substitute! Especially because there is no highly processed flour, and the fats are coming from natural sources (coconut oil and all natural PB). I use Turbinado sugar (sugar in the raw) in this recipe, but you could definitely substitute with honey or artificial sweetener of choice. 

After playing around with the recipe and batter consistency, I created the most delicious, morsel for your sweet tooth! Chris and I both had one fresh out of the oven, and Chris's first words were, "these taste like banana bread!" And they really do! I am so excited to share. So without further adieu, I introduce you to...

Not pictured: Turbinado sugar
Make sure your bananas are nice and ripe! I don't know about you, but I ALWAYS have ripe bananas at the end of the week. I'm one of those people who only eats them when they are perfectly ripe lol not green and hardly any brown spots :) So we almost always have some left over. I either peel and freeze them for smoothies or bake with them! 

Mash away! I

This is what the consistency should look like after you add in all of the oats into the batter.

Look at that texture! YUM

Servings: 12 cookies
Prep Time: 15 mins
Cook Time: 15 mins

Macros per cookie:
8g Fat, 17g Carb, 3.4g Protein

1/4 c Coconut oil
1 Tbsp Turbinado sugar or honey
3 Bananas, very ripe, mashed
3 Tbsp all natural peanut butter
1 egg
1 tsp vanilla extract
1 tsp cinnamon
2-2.5 cups oats
Optional: chocolate chips, walnuts

1. Pre-heat oven to 350F and spray cookie sheets with non-stick spray.
2. Cream the coconut oil and sugar with a mixer until combined and smooth.
3. Add peanut butter and mashed bananas, combine until smooth.
4. Add egg, vanilla and cinnamon, mix well. Fold in oats, 1/2 cup at a time.
5. Spoon about 2 tablespoons of batter on cookie sheet about 2 inches apart, they 
shouldn't spread!
6. Bake for 15 minutes, or until tops are golden brown.
7. Let rest on baking sheet for 5 minutes, then move to cooling rack. 


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