150 cal, 19C/7F/4P/10S.
Easy, healthy breakfast/snack cookies without any added sugar or refined flour, that are chock-full of healthy nuts and fruit to make them Plenty Sweet! Pair these with a tall glass of dairy or non-dairy milk for that added protein boost.
I’m one big spoiled baby. My mom has been visiting us for the last month or so, so she’s taken over chef duty. I can’t not bake but I haven’t had the best of health recently so now she’s taken on dessert chef duty too!
Of course I had to request these cookies that she used to make while I was one hungry breastfeeding beast. While resting on the couch with my chai tea and fuzzy blankie (that she also knit btw, is there anything the woman can not do?) I just found myself daydreaming of the scent of cinnamon, toasty oats, and sweet baked fruit that filled the house while these were in the oven. Is there such a thing as craving scents? I had to smell that smell again.
- 2 large eggs
- 2 ripe bananas (or 1 cup applesauce) (240 g)
- 1 tbsp neutral oil such as avocado (15 g)
- 2 cups rolled oats (gluten free is necessary) (160 g)
- 1 cup chopped nuts (112 g)
- 1 cup raisins or chopped dried fruit (160 g)
- 2 tsp ground cinnamon
- 1/4 tsp sea salt
Makes 16 cookies. Preheat oven to 350F and line a cookie sheet with parchment. Beat your eggs and combine with mashed banana and oil. Add in rolled oats, nuts (we used chopped walnuts), fruit (we used chopped dates and raisins), cinnamon and salt. Using a large cookie scoop drop onto the parchment. Press down gently and round the sides of each cookie. Bake for 15 minutes and cool on the sheet. Enjoy fresh out of the oven or store refrigerated about a week.
Hope you give this easy, delicious recipe a try and tag me on instagram with your photos!