I threw these together one morning when I knew my green smoothie wasn’t going to be enough. I just needed something to chew and help me feel satiated. These little bundles did the trick. If you’re looking for light, airy and fluffy, run away. They are dense, fiber-filled clusters of lemony, oaty goodness. I love oats, and I adore lemon, especially during warm months, so the combo seemed like a good fit. Just zesting lemons instantly elevates my mood so I especially love dishes that call for lemon. This recipe is super easy and quick to make, and very healthy consisting of healthy, whole foods. These are every bit as good without coconut so if you don’t care for it or can’t have it, feel free to omit. Make sure your bananas are very ripe; if they aren’t you may need to add more than the called-for 1 tablespoon of maple syrup.
Yep! These nummy cookies only have 5 ingredients and take about 5 minutes to throw together. They’re just about the healthiest cookie you could eat, and probably the easiest to make. Since they don’t have added sweeteners they are only mildly sweet, but the raisins help with that. I’m calling them a cookie because of their shape but classifying them as a snack since they’re so good for you (don’t panic – they’re good)! Granted, they are no Oreo cookie, but that’s not the goal here. They are soft in texture but hold together just like a regular cookie. I spread a little bit of peanut butter on one – what a delicious snack!! *choose certified gluten-free oats
A few ingredients and a couple of really ripe bananas is all you need for this easy recipe. These little bites are dense and delicious! They’re also wheat free (gluten-free if using certified gluten-free oat flour), and low-fat. I recently substituted dried cranberries for the chocolate chips for a friend who doesn’t like chocolate (can you imagine?). They were delicious even without the chocolate chips!
The only problem with these is that they don’t last long when I make them.
*gluten-free when using certified gluten-free oat flour
Sweetened with fruit, the whole fruit, and nothing but the fruit, so help me God! These oatmeal cookies almost shouldn’t be called cookies because they are good for you! The sweetness in these babies comes from banana, applesauce and date paste, as well as raisins and, as a treat, a few chocolate chips. Of course if you add chocolate chips, that changes things, but the heart of the cookie will still be super healthy. Be aware these are only slightly sweet. They are perfect for our family as our palettes have adjusted to less sugar/sweets (which can happen for everyone – just takes patience!). If you aren’t there yet, you may want to add more raisins and/or chocolate chips, or more date paste.
**Date paste is made by soaking whole, pitted dates until soft and much of the water is absorbed, and pureeing in food processor or blender until smooth. Here’s how: 1) Soak 1/2 lb dates with 1/2 cup water several hours, until much of the water is absorbed. 2) Use food processor or blender to create a creamy, smooth paste. Store in freezer (it doesn’t get hard!) and use in baked goods such as this one, as a fruit spread etc. Chef AJ has many recipes using dates in her great book Unprocessed.
* gluten-free as long as certified gluten-free oats and flour are used.
These cookies have the flavor of a gingersnap, and the texture similar to a molasses chew. Usually I make things a few times after I create them before posting the recipe but not this time. I’m just that eager to share.
I’ve been asked several times lately if whole wheat flour can be used in place of oat flour in my recipes similar to this one. My answer is yes, however I’d use whole wheat pastry flour since it’s finer than regular whole wheat, which may be too coarse. Using all whole wheat in this recipe, as opposed to half oat and half wheat, would probably result in a less dense cookie, which may or may not be your thing. Personally, I’m all about dense. As I’ve mentioned before, light and airy makes me feel like I ate just that – AIR! The reason I use oat flour in so many recipes is not because I have anything against wheat. I don’t. It’s just that wheat is everywhere, in so many forms. I just like to sub other types of flour, and stay away from wheat when easily doable so that I’m eating more variety, and not so much wheat. As well, many people eat gluten-free diets so I try to incorporate as many suitable recipes as I can into my repertoire.
One more thing. The batter for these babies is SO good. I may or may not have eaten an entire cookie’s worth of batter. 🙂
I’m all about the pumpkin. It’s one of the many things I adore about fall. I love the look of those orange beauties, and the flavor of anything pumpkin. I only wish the pumpkin bread, scones and pumpkin spice lattes at Starbucks were healthy! Oh well, these little treats, along with my Pumpkin Pancakes (see Recipes), and Pumpkin Pie Minis (recipe coming soon) will suffice. They do contain chocolate chips, taking the healthy factor down a notch, but it’s a small amount and just enough to make you feel like you’ve been treated.
I threw these together one morning when I knew my green smoothie wasn’t going to be enough. I just needed something to chew and help me feel satiated. These little bundles did the trick. If you’re looking for light, airy and fluffy, run away. They are dense, fiber-filled clusters of lemony, oaty goodness. I love oats, and I adore lemon, especially during warm months, so the combo seemed like a good fit. Just zesting lemons instantly elevates my mood so I especially love dishes that call for lemon. This recipe is super easy and quick to make, and very healthy consisting of healthy, whole foods. These are every bit as good without coconut so if you don’t care for it or can’t have it, feel free to omit. Make sure your bananas are very ripe; if they aren’t you may need to add more than the called-for 1 tablespoon of maple syrup.
