Banana + Oatmeal Cookies
It’s almost back to school time, so I thought I’d design a delicious and healthy oatmeal cookie for the kids. The good thing about it is that they are also nut free, seeing as most schools these days don’t allow nuts. These cookies are a great portable food and pack well into any lunch box. I hope you enjoy these cookies as much as I do ! For those who are gluten free or paleo - use almond meal (ground almonds in place of the oats). see notes below.
What’s good about them:
Oats are a great source of soluble fiber that not only fills you up, but also helps delay stomach emptying, so you feel full for longer. According to studies, the beta-glucan fiber found in oats can help regulate your appetite for up to 4 hours as well as help lower cholesterol. Cinnamon improves insulin’s efficiency, which helps regulate blood sugar levels. A Swedish study published in the American Journal of Clinical Nutrition showed that inclusion of cinnamon in the diet lowered blood glucose levels. The amount used was ½ a teaspoon. I’ve also used olive oil in this recipe which replaces traditional butters found in most cookies. The olive oil is anti-inflammatory to the body.
150 g (5 1/2 oz / 1 cup ) smashed ripe banana
1/2 teaspoon ground cinnamon
200 g (2 cups / 7 oz) rolled oats
50 g (1/2 cup / 2 oz) desiccated coconut or ground flaxseed / almonds / LSA if you don’t like coconut.
60 g (1/2 cup) rasins or cranberries
90 g (1/4 cup ) honey or pure maple syrup
60 ml (1/4 cup ) macadamia nut oil, olive oil, butter, coconut oil
Preheat your oven to 160 C. 320 F – fan forced.
Combine all the ingredients into a large bowl.
Mix together well with your hands, squeezing the mixture together until it starts to bind.
Form into 12 cookies. I like to use a small ice cream scoop for this, but you can also use a tablespoon or your hands.
Flatten slightly then sprinkle with rolled oats.
Bake for 30 minutes or until golden.
Cool and enjoy.
Makes 12 cookies
Will keep for 5 days wrapped in a sealed container.
Protein: 2.4 g
Total fat: 9 g
Saturated: 3 g
Carbs: 22 g
Fiber: 2.2 g
NOTES: to make these cookies gluten free, use almond meal in place of the oats and reduce banana to 60 g.
dried fruits can also be replaced with other dried fruits such as prunes, dates, apricots and figs. Just make sure you chop them up first.