You’ve probably seen these “healthy cookie” recipes floating around the internet recently. They always suck me in but then I’m let down when I see “1 cup sugar” in the ingredients. This recipe tastes just as good but without the refined sugar. The mashed bananas give the dough it’s sweetness, but the raisins are the star of the show. Add the chocolate chips and you’ve hit the trifecta! (Although they won’t be entirely sugar free, but a few chocolate chips won’t hurt) These are gluten free and dairy free, so just about anyone can enjoy them! They are sweet, moist, and chewy, and you can’t even tell the cup of sugar is missing.
Truly Guilt Free Cookies
makes 12 cookies
- 1 ½ large, very ripe bananas (freeze the extra half for smoothies!)
- ¼ cup natural peanut butter or almond butter
- ⅛ cup coconut oil (melted)
- ½ tsp. vanilla extract
- 1 cup gluten free old-fashioned oats
- ⅛ cup unsweetened shredded coconut
- ½ tsp. baking powder
- ¼ tsp. cinnamon
- ⅛ tsp. salt
- ¼ cup chocolate chips
- ¼ cup raisins
Preheat oven to 350˚F. Mash the bananas with the nut butter, oil and vanilla.
Mix dry ingredients together in a separate bowl, and then add the wet ingredients and stir.
Drop twelve spoonfuls of dough onto a greased or Silpat lined baking sheet. Bake for 12-14 minutes.
Notes & tips:
Measure the oil before the nut butter. Then use the same measuring cup for the nut butter, and it should slide right out!
I tried using carob chips in one of my test batches, but I just don’t like them. I want to like them because they’re healthier than my Nestle chocolate chips, but I just can’t. So I settle with my Nestle Mini chocolate chips because they’re perfect.
The Siplat liner is KEY for cookies. Go to Home Goods and purchase one, you won’t regret it!