On this high-carbohydrate, non-restrictive, vegan lifestyle where I eat all of the fruit and starches I care for, I still have those days when I want a cookie ya know?
But I don’t want to eat something with lots of fat that will just leave me feeling sluggish and groggy!
Long and behold the ultimate craving-curbing cookie! Try and say that 10 times fast…
These cookies are sweet, cinnamon-y and taste like perfect gooey, warm baked oatmeal on a rainy day. They are a great after dinner dessert or mid morning snack.
Not to mention they take less than 5 minutes to make and you won’t have a huge mess to clean up afterwards! Unless you’re like me and are completely monstrous in the kitchen…
You can even get super creative and add alternative spices, nuts, seeds, chocolate chips, dried fruit…go to town! You could even make banana ice cream sandwiches with them!
You might even want to consider
doubling tripling the recipe because I guarantee you, they will be demolished in no time.
v, low fat, oil-free, refined sugar free
Makes 10 cookies
-2 cups rolled oats
-2 ripe mashed bananas
-1 tsp. cinnamon
-2 tbsp. coconut sugar
Preheat oven to 350 degrees F. In a small bowl mix together the oats, cinnamon and coconut sugar if using. Peel your bananas and add to the bowl. Mash bananas using a fork and combine the mixture really well. Place cookies on a parchment paper lined baking sheet and bake for 15 minutes and allow to cool before serving (it’s hard, trust me).