|No-Bake Oatmeal Banana “Cookies”|
To satisfy my cravings for sweet treats, I experimented throughout June with creating a spread of flour-free, sugar-free dessert alternatives to stay me consummated (and sane).
I’m happy to introduce you to my new No-Bake Oatmeal Banana “Cookies,” that ar sugar-free, flour-free and dairy-free (they do contain raw honey). you’ll be able to even create them gluten-free bymistreatment gluten-free oats.
I thought it was pretty good for an alternative take on a cookie, but I knew it was a hit when one of the best friends of my husband fell last weekend while I was half bite. When I offered one to him, hesitated for a moment to learn all the ingredients (most of the guys I know stop listening after flax seeds and chia seeds, let’s be honest.) After taking a bite, I he asked to be sent the recipe.
Yes, they are delicious and the whole family (and friends) can enjoy them.
The next time you crave something sweet but do not want to consume derail your diet ingredients, whip up a batch of these delicious little morsels. They are ready on a jiff and do not require baking or cooking skills whatsoever!
No-Bake Oatmeal Banana “Cookies”
- 1 cup old-fashioned or quick cooking rolled oats (or gluten-free oats if needed)
- 1/4 cup ground flaxseed (I use Bob’s Red Mill.)
- 1 tablespoon unsweetened cocoa powder
- 1/4 cup raw almonds finely chopped (Use a food processor or food chopper … they should be heartier than almond flour but not large pieces.)
- 2 tablespoons chia seeds
- 1/3 cup unsweetened shredded coconut (I use Let’s Do Organic.)
- 1 teaspoon cinnamon
- A dash of salt
- 1/3 to 1/2 cup of raw almond butter (Just eye-ball it. I use the grocery store brand from my local store’s organic section.)
- 1 ripe banana peeled and mashed into a paste-like consistency (It’s important the banana is ripe to achieve the right level of sweetness.)
- 1/4 cup honey (Use good quality, raw honey if possible.)
- 1/2 teaspoon vanilla extract
- In a medium bowl, stir together the oats, flaxseed, cocoa powder, almonds, chia seeds, shredded coconut, salt and cinnamon until evenly mixed.
- In a smaller, separate bowl, add the almond butter. If it’s already very easy to stir, proceed with adding the honey, mashed banana and vanilla and stir to combine. If it is thick and not easily stirrable, microwave it for about 30 seconds or until very easy to stir, then mix in the honey, banana and vanilla.
- Pour the almond butter mixture into the bowl with the oat mixture. Stir well to combine until the mixture sticks together and becomes like a batter.
- Roll the dough into 10 small, evenly sized balls. Use your fingers to flatten the balls into round circles that look like cookies. The batter will stick to your hands and be very sticky. Place the “cookies” into the refrigerator for at least an hour, preferably overnight if you can wait that long.
Prep Time: 10 minutes
Yields 10 Servings
Nutrition Information (Serving size: 1 cookie):
Calories: 203, Fat: 11.6 g, Carbs: 22 g, Sodium: 18 mg, Potassium: 91 mg, Sugar: 3.7 g, Protein: 6 g
Note: Cookies will be slightly sticky to the touch. Refrigerate until ready to eat them, and store leftovers in the fridge too. These also would be amazing chocolate chip Enjoy Life (paleo-friendly complete … nut-free, dairy-free, gluten-free) folded if you need more than sweet.