Healthy Oatmeal Raisin Cookies
I love oatmeal cookies, I'm a sucker for getting them everywhere I go. Sometimes though, you want the cookies without all the guilt, especially if you're trying to watch your sugar. I was looking online at cookie recipes when I came across a few different sites that explain you could use bananas instead of flour, butter, sugar... basically ALL the ingredients! I love bananas, and natural sugars from fruits aren't as bad as granulated sugar and sugar substitutes. So I figured to give it a try! I love banana bread too!
What inspired me to make these after reading about bananas is a healthy chocolate chip cookie substitute. As much as I love chocolate chip cookies, I don't like them with oats, so I took out the chocolate chips and added raisins instead and I'll tell you, for a cookie you can make in less than 30 minutes, its a awesome choice. Plus, bananas go bad fast, so this is a great way to use your overripe bananas.
So here's my take on banana oatmeal cookies.
@DanasDesserts
Ingredients:
- 2 1/2 Medium Ripe Bananas
- 1 1/4 cup of Instant Oats
- 1/2 cup of Raisins (or chocolate chips, or both!)
- Preheat your oven to 350*. Line parchment paper on your cookie sheets, it comes in handy with these cookies.
- With a potato masher or fork, mash the bananas, then add in oats and raisins and mix until blended.
- Using a #40 cookie scoop or 1 1/2 Tablespoon, place "dough" onto cookie sheet. I like to press them down a bit so they aren't as puffy.
- Bake for 15-20 minutes, or until they look golden brown. They don't crisp, so you'll have to look at them and notice their color. They're a soft oatmeal cookie. Makes about a dozen.
After they're cooled, store them in the fridge to last you 2-3 days, but I'm sure you'll finish them before then!
Questions/comments? Post below!