I’ve shyed away from granulated sugar and have always used maple syrup, honey, or dates (which are the healthiest sweetener because of their fiber). However, I’m learning that any added sugar (besides fruit) such as maple syrup, coconut sugar, and regular sugar have pretty much the same effect on the body and the benefits of maple syrup/natural sweeteners are pretty marginal (slightly different glycemic index and some antioxidants). No sweetener is a health food, and all of them should be limited to 25 grams or less per day. Since brown sugar is so much cheaper, I’ve been using it a bit more often to save money. Maybe it’s a terrible idea, or maybe that’s what you do, too. Maybe I’ll quit added sugar completely one day, but that day is not today. Haha. These cookies don’t use much sugar (only 5 grams of added sugar per cookie coming from the sweetener and chocolate chips) so as long as we’re limiting our sweets, I feel like these are a pretty healthy choice. The oats and banana add lots of fiber which is really important in mitigating the effects of sugar on our bodies.
Dunk them into some almond milk for a really delicious treat. Have a lot of ripe bananas? Make a double batch and freeze some for a future treat! Or, don’t have any ripe bananas at all but really want to make these? Thaw out some frozen bananas and that should work just as well. To freeze bananas, I peel them and break them into 1-inch chunks and put them in a plastic zippered bag and freeze them for use in smoothies, nice cream, baked goods, etc. It’s best to freeze them when they have just a few brown spots, not a ton (overly-ripe makes for more slimy bananas that are almost alcoholic in taste).
I’m all for trying a variety of desserts, but why does a chocolate chip cookie always sound the most appealing?! Here are a few of my other favorite cookie recipes. I don’t think I’ve made a traditional butter/sugar cookie recipe in many years because there are so many other healthier recipes that totally hit the spot instead. I rarely make a treat that doesn’t have beans, fruits, or veggies in it these days. (I know, I’m such a weirdo!!) It’s just so easy!
These wholesome cookies are quick and easy to make and satisfy a sweet tooth while still giving you fiber and nutrition.
- 2 cups rolled oats
- 2-3 ripe bananas (325 g)
- 1/3 cup coconut sugar or brown sugar
- 1/4 cup almond butter (or peanut butter)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chopped walnuts (can sub pecans, coconut, or any other nut or seed as desired)
- 1/2 cup dairy-free semi sweet chocolate chips
Preheat oven to 350 and line a cookie sheet with parchment paper or a silicone baking mat.
In a food processor, process the oats until fine like flour. Add the remaining ingredients (except nuts and chocolate chips) and process until very smooth.
(If you don't have a food processor, blend oats in a blender until fine. Mash banana well with a fork, and stir all together very well).
Stir in the nuts and chocolate chips.
Use a cookie scoop or two spoons to create 1-inch balls of dough on a cookie sheet. Slightly flatten with your fingers as the cookie dough won't spread.
Bake for 15 minutes. Let cook completely on the cookie sheet before eating. Store at room temp or in the fridge for up to two days, or freeze.
You can add more sugar (such as 1/2 cup or 2/3 cup) for a more dessert-like cookie. Sweetness will also depend on how ripe the bananas are.
You can use maple syrup or honey as the sweetener as well. You may need to add a little bit more oat flour if dough seems too runny.
Toast walnuts or pecans first by either microwaving them on a plate for about 60-90 seconds until fragrant, or toasting them in a skillet. This adds to the flavor, although raw nuts have some nutritional benefits.