ByMrs. Shecky's Blog

~Oat & Banana Cookies~

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Well, I have been trying to discover ways of cooking a granola type of cookie just for a healthier take on snack time and I discovered that my tried and true granola mix influenced me a bit here. I think I got it. With chopped dates and bananas it is sweet enough without adding sugar. However, I have only made two batches of it but I think any way you add or take out items it will be to your liking and still sweet enough without adding sugar.

Oat & Banana Cookies – No Added Sugar-No Flour

Mrs. Shecky
Healthy cookies you can eat for a snack or breakfast.
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Prep Time 20 minutes
Cook Time 19 minutes
Course Breakfast, Snack
Cuisine American
Servings 36 Cookies
Calories 73.57 kcal

Equipment

  • Cookie Sheet

Ingredients
 
 

  • 2½ c Oats *See Notes
  • 3 Ripe Bananas Smashed
  • 1 c Dates Pitted and Chopped
  • ½ c Chopped Nuts
  • ⅓ c Applesauce
  • ⅓ c Honey Runny
  • 1 tsp Ground Cinnamon
  • ½ tsp Ground Clove
  • ½ tsp Ground Ginger
  • 1 tsp Vanilla Extract

Instructions
 

Preheat Oven to 350°

  • In a bowl, mix the smashed bananas with all the ingredients and stir well to coat all.
  • Let sit for about 20 minutes or so to let the oats soak up some of the applesauce and honey.
  • Drop by teaspoonfuls onto the cookie sheet.
    I use an ice cream scooper to keep the cookies the same size for an even bake.
  • At this point you can press the cookies down a bit or just leave them rounded. I press them down. These cookies do not spread so if you press them down keep that in mind when placing cookies on the sheet.
  • Bake at 350° for @20 minutes turning the sheet pans half way through the baking time.
  • *Depending on your oven's normal running temp, check cookies a couple of times. You do not want them to burn on the bottoms.
  • Cool completely

Notes

*Additions:  Feel free to make any additions to the mix, i.e., raisins, spices, etc. Just note that if you add chopped fruit the moistness will be greater.  The same goes for applesauce here in this recipe.  You may need to add more oats. 
I divided the mix in half and added chocolate chips to it just because I am a chocolate nut.  They cooked up a few minutes faster because of the chips.  Be aware of always checking your bake.
Turning the pans:  You may not feel a need for it, however, turning the sheet pans at half time almost always gives you a better even bake.  For myself, it delivers just that and it is something I have done for centuries.
Moistness: I added a bit of chopped apple to some of the divided base mix to see how that would turn out… it retained none of the crispness the next day but still was a really good moist cookie.  By adding chopped apples it brought in more moistness, so the additional oats can be added in to help that. 
I stored then in an air tight container and pretty much they lasted all week for quick bites. 
 
 
 

Nutrition

Serving: 1CookiesCalories: 73.57kcalCarbohydrates: 12.41gProtein: 1.46gFat: 2.56gSaturated Fat: 0.28gSodium: 0.75mgPotassium: 100.15mgFiber: 1.4gSugar: 6.72gVitamin A: 6.29IUVitamin C: 0.9mgCalcium: 8.23mgIron: 0.42mg
Keyword breakfast snack, cookies
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How to’s

I say “healthy” without being a health nut so be your own judge. I suppose it is just “healthier” than the normal sweet tooth that Mrs. Shecky has here. This little cookie fills me up and with a cup of tea or a cup of coffee it hits the spot just fine. Hope you like it and if you have any changes to it, that would be great to hear about those too.

From Mrs. Shecky’s Kitchen to yours,

Enjoy!

7 Comments

  1. These look lovely! I made some banana and oat flapjacks in a little late night baking last night and the flavours are just great (I especially love adding peanut butter too 😉 )

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