Healthy Banana Cookies (Kid-Approved & Naturally Sweetened!)
The kids and I all have a massive sweet tooth, so I’m always on the hunt for healthier desserts that feel like a treat and leave us feeling good afterward. That’s exactly why we love these Healthy Banana Cookies.
I came across Nikki's Healthy Cookie Recipe (we call them Banana Cookies) many moons ago when Derek was little. He and I both loved how easy they were to make with ingredients we typically have on hand, how satisfying they were as a dessert or anytime snack, and how easy they were to take on the go.
I've been making them ever since -- they helped me tremendously through the early stages of pregnancy with Emi (they were one of the only things I could keep down during morning sickness), through postpartum (I kept a batch in the freezer for quick snacks during late-night nursing sessions), and now, they’ve become a go-to treat that we all enjoy as a family.
Rene doesn’t have a sweet tooth like the rest of us, but even he loves these cookies because they’re just the right amount of sweet.
They're wholesome, naturally sweetened, and endlessly adaptable -- plus they come together in minutes. Whether you're looking for a nourishing snack, a lunchbox treat, or a healthier dessert everyone will love, these Banana Cookies are always a win!
(Emi has the best sense of humor and her numerous silly faces never fail to crack me up. 🤣)
Banana Cookies
Ingredients:
- 3 large ripe bananas, well mashed (about 1 1/2 cups)
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil barely warm - so it isn't solid (or alternately, olive oil)
- 2 cups rolled oats
- 2/3 cup almond meal
- 1/3 cup coconut finely shredded & unsweetened
- 1/2 teaspoon cinnamon
- 1/2 teaspoon fine grain sea salt
- 1 teaspoon baking powder
- 1/4 - 1/2 cups mini chocolate chips (depending on how chocolatey you'd like to get :-))
- Optional: 1/4 cup chopped pecans or walnuts
Directions:
- Preheat the oven to 350F.
- In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside.
- In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder.
- Add the dry ingredients to the wet ingredients and stir until combined.
- Fold in the chocolate chips and optional chopped nuts.
- Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment lined baking sheet.
- Bake for 14-16 minutes. I baked these as long as possible without burning the bottoms and they were perfect - about 16 minutes seems to be about right in my oven.
Ready to try it? Let us know in the comments if you give it a go or tag us on Instagram (@emisgardenny) with your creation. We’d love to see how your Banana Cookies turned out and how much you're loving them!
0 comments