Prep 10 mins
Cook 20 mins
In a bid to add to my seemingly-naughty-but-actually-very-healthy recipe collection, I invented these ridiculously healthy banana oatmeal cookies! They have no added sugar, no butter/marg and no flour in them and (considering this) taste rather magnificent if I do say so myself! I'll say it now - if you're NOT on a diet then you probably won't think so much of these. They are pretty yummy, but there are probably plenty of nicer recipes (ie. with butter and sugar) if you're not weight watching. I find these to be a really nice, healthy, filling treat though, and I hope you enjoy them too!
- 3 ripe bananas
- 2 cups oats (not instant, the proper scotts type)
- 1⁄2 cup skim milk
- 1 egg
- 2 tablespoons Splenda sugar substitute
- 1⁄2 teaspoon vanilla extract
- 1 tablespoon low-fat peanut butter (optional)
- Preheat the oven to 180c.
- Mash the bananas and mix with the oats, milk and egg before adding the remaining ingredients (it just mixes a bit easier and more evenly this way). These measurements make the mixture just the right consistency for my liking, but if it looks a bit runny to you at this point, throw in another handful of oats to thicken it up.
- Grease a cookie tray with 1 cal spray and spoon the mixture on to make around 9 large cookies.
- Bake for around 20mins until golden brown.
We really enjoyed these cookies! I did add raisins (a MUST for texture and sweet flavor) and I highly suggest cinnamon and maybe a little nutmeg. Tip to other reviewers and future attempts to make these cookies with sugar rather than sweetener, you must use More sugar than the recipe calls for sweetener, I would double it. Sweetener is over the top sweet, so you need less of it for the same effect as sugar. Not a fan of sugar? Go with honey, awesome results!
These are great! A wonderful guilt-free recipe that actually satisfies a "sweets" craving. I actually used quick oats, because it was all I had in the house, and while I think they might be softer, I think they are just as good. By boyfriend said they tasted like muffin tops (a true compliment)! I also used coconut milk (for drinking), stevia in place of Splenda, a little cinnamon, and slightly more peanut butter. I tried cooking them at 180 for 20 min., but they were still wet, so I turned up the oven and went another 15 and that did the trick. (I also made 12 medium sized cookies). Great recipe! Thanks!
For such a healthy cookie it deserves 5 stars, it was chewy and sweet and satisfying, a perfect snack for the children and for me! I did add raisins and some pumpkin spice, they were finished in about 12 minutes.. Thank you