Today I am sharing a recipe that doubles as both a dessert and high-energy snack. I first found this recipe here and adapted it to create my own version. Thanks to the natural sweetness of the ripe banana, this cookie contains very little added sugar. I use agave nectar when I make these cookies, which is a liquid sweetener that comes from the agave plant found in Mexico and South Africa. Agave contains the same calorie and sugar content as other sweeteners but is 1-2 times sweeter than classic table sugar. As a result, oftentimes less agave nectar is needed in recipes compared to traditional sucrose, which naturally reduces the sugar and calorie content of dishes.
This is a one bowl, one pan recipe and takes only a half hour total to make. It’s also a great way to use up any over-ripe bananas you might have on hand. I not only eat these plain, but also topped with peanut butter or crumbled on top of my Greek yogurt for a snack. They are super moist, chewy and just sweet enough to enjoy at any time during the day. Enjoy!
Makes 8-12 cookies
½ C oat flour (or whole wheat)* ¼ C milk
1 C oats ½ tsp. vanilla extract
½ tsp. baking powder 1 large, ripe banana
½ tsp. baking soda 1/3 C chocolate chips
¼ tsp. cinnamon ¼ C walnuts
1 Tbs. ground flaxseed pinch of salt
¼ C agave nectar (or honey)
Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix until batter is blended evenly. Portion cookies on a greased baking sheet. Bake 10-12 minutes until lightly browned and cooked through. Cool, then enjoy!
*You can purchase oat flour at the store or make your own by putting whole oats into a food processor and grinding them up until they reach a fine powder. 1 cup of whole oats makes approximately ½ cup oat flour.