I call this recipe “cookies,” but they don’t have any added sugars except for ripe bananas and dried fruit. They are sweet enough to serve as a dessert or snack, but I also had them for a breakfast, too. They have almond butter and sunflower seeds which give them enough heft to be a treat or a meal.
They start with two ripe bananas:
Mash them into a bowl:
Add the rest of the ingredients:
Stir into a “batter”:
Form into cookie shapes and bake at 350 degrees for 20 minutes:
Like I said, these cookies are so versatile and would be great for kids because there is no added sugar and no chocolate which could cause excitability (I used carob powder instead):
Here’s the recipe:
- 2 ripe bananas
- 2 cups gluten-free oats
- ¼ cup unsweetened, dried shredded coconut
- 2 tablespoon flax meal
- ¼ cup raw, unsalted sunflower seeds
- ¼ cup apple juice-sweetened dried cranberries (I like the Eden Foods brand)
- ⅓ cup raisins
- 1 tablespoon carob powder (optional, but gives a mild chocolate flavor)
- 1 teaspoon cinnamon
- ½ cup unsweetened applesauce
- ⅓ cup raw, unsalted almond butter
- Preheat oven to 350°F. Spray a baking sheet lightly with non-stick cooking spray.
- Place the ripe bananas in a medium bowl and mash using a fork. Add the oats, coconut, flax meal, sunflower seeds, dried cranberries, raisins, carob powder (optional), cinnamon, applesauce, and almond butter and stir to combine.
- Spoon the batter into 12-15 rounded cookie shapes onto the baking sheet. Bake for 20 minutes or until firm to the touch. Be careful not to burn.
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