3/17/17

#HealthyBirdy 4-Ingredient Banana Cookies

I'm a sucker for anything sweet and around three o'clock every day I get some pretty serious cravings!! Instead of reaching for a Wagon Wheel or Oreos, I've been trying to make healthy alternatives that will satisfy my weakness without sacrificing flavour. These four ingredient cookies are delicious and incredible easy to make. It's also a pretty mess-free recipe so your dishwasher fairy will be pleased. 


All it takes is mashed banana, quick oats, semi-sweet chocolate chips and dried cranberries. There's no sugar or flour, therefore they really are healthy! OK...maybe the chocolate chips aren't the best choice, but combined with the other nutrient rich ingredients, it's not so bad. Balance, right? 

These cookies are soft and chewy and make a great treat for breakfast, snack or dessert. While they taste good at room temperature, they're even better warm!! They also keep for a couple extra days when stored in the refrigerator, so I like to pop mine in the microwave for a few seconds to make the chocolate chips ooey gooey again. 


The great thing about this recipe is it's totally customizable. Use the banana and oats as a base for any add-ins you desire. They would be great with walnuts, raisins, shredded coconut, or even blueberries! 


Ps. Next time you think about tossing a 'bad' banana, think twice!! Remove it from the peel and pop it in the freezer so you can make these cookies whenever you have spare time. The more bruised a banana is, the sweeter it will be!! 


Ingredients:

2 Ripe Bananas
1 Cup Quick Oats
1/4 Cup Semi-Sweet Chocolate Chips
1/4 Cup Dried Cranberries


Directions:
  1. Preheat your oven to 350 degrees. 
  2. Line a baking sheet with aluminum foil and lightly grease the surface.
  3. Use a fork to mash both bananas.
  4. Stir in the oats, chocolate chips and dried cranberries.
  5. Place a rounded tablespoon (or more for bigger sized cookies) on the baking sheet. This cookie batter will not spread, so flatten each pile with the back of a spoon or wet fingers. 
  6. Bake for 10 minutes or until the edges appear golden brown.
  7. Let cool. 
  8. Enjoy!


These are a big hit in my house and seem to disappear pretty quickly (I once made three batches in one week). But they're practically guilt free, and therefore not a total sin when three, or four, or five go down the hatch. 

xxx

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