Updated: Feb 27, 2022
Here's another great "whole food plant based" recipe to use up those overripe bananas! These cookies comprise of whole intact grains instead of flour, are naturally sweetened with the whole fruit instead of concentrated sweeteners, and consist of zero oil. Being low in calorie density, you can use this as part of your grab and go breakfast or anytime snack.
My favorite low calorie version is:
2 cups of rolled oats (I use One Degree sprouted)
3 overripe bananas, mashed
2 teaspoons vanilla extract
1 teaspoon cinnamon
Mix well and form into 12 cookies. Bake at 350 for 10 mins. Turn the rack and bake for an additional 2 mins. Place on baking rack to cool. Store in an airtight container. Will last for a day or 2 out of the fridge. Freeze remainder for future use.
Here are some ideas for optional add-ins:
1/2 cup nut or seed butter (makes it more calorically dense but richer flavor)
1/4-1/3 cup mini chocolate chips (Mini ones spread more evenly, but standard sized ones work well too.)
Raisins or other dried, unsulfured, unsweetened, dried fruit (Can presoak for a few mins to plump up and add the water back in.)
Here's a review from a fellow Healthy. Fit. Free. chat mate:
"I made these today, my toddler loved them! I added flax meal, hemp seeds, peanut butter, and chocolate chips."
Click below to download and print a .pdf
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