Healthy Rolled Oat Cookies
While I have a serious sweet tooth, I’m not a fan of frosting, so cookies are my favorite treat. Store-bought cookies are convenient, but just don’t taste good to me, and because I’m trying to be more thoughtful about my sugar consumption, this is a quick recipe I can make in a pinch. These rolled oat cookies are sugar-free, have minimal ingredients that you probably already have on hand (no need to run to a specialty store), and definitely satisfy any sweet tooth. One batch will yield about 12 small cookies, but I tend to double or triple this recipe since it’s impossible to only have one. Enjoy!
healthy rolled oat cookies
ingredients
Makes 12 cookies
Parchment paper
2 ripe mashed bananas (the more ripe the better)
1 cup rolled oats (you can also sub for quick oats)
1/4 cup peanut or cashew butter (almond butter makes these a little too gooey)
Mini chocolate chips
Splash of vanilla extract
Optional mix-ins:
Dash of cinnamon or espresso powder
Pinch of chia seeds
Shredded coconut (chop it in a food processor first; it mixes in better)
Finely chopped almonds (great if you love a little crunch)
to prepare:
Preheat the oven to 350F degrees.
Line a baking sheet with parchment paper. (Tip: if you can’t get the paper to lie flat, crumble it into a ball first; the creases make it easier to work with.)
In a large bowl, combine all ingredients.
Add in the optional mix-ins.
Roll into small balls and place on the baking sheet.
Bake for 10-15 minutes. About halfway through, gently flatten the cookies with a spoon to make a true cookie shape.
Once cooled, they can be stored in the fridge for up to a week or the freezer for up to two weeks.
