I found this recipe scrawled on a piece of scrap paper. It is gluten free (if you have certified GF oats) and has no added sugar other than that occuring naturally in bananas and dates. I can’t tell you if it’s good yet, but I’d like to try it. I can imagine that I will need to think about it as a healthy snack and not as a “cookie.” By the ingredient list, I can expect this to have a cake like texture without the crisp and chewy texture from traditional sugar and butter cookies.
3 ripe bananas, mashed
1 cup dates or raisins
2 cups rolled oats
1/3 cup oil (coconut oil would be lovely)
1 teaspoon vanilla
Mix all and let sit for 15 minutes. Drop by spoonfulls on greased cookie sheets. Bake at 350 for 15-20 minutes.
I would like to add nuts for a little protein, and then these would be the perfect after workout snack. The healthy carbs are great for muscle recovery. Also, I think a teaspoon of cinnamon would be nice here and help with blood sugar stabilization.
What is your take on coconut oil? I use it as a moisturizer for my 2 year old who has mild eczema, but several friends recommend it to cook with, also. I’ve done some research and I’m just not convinced about using it for cooking- I mostly use olive oil for cooking instead.
Rebecca, I’m all about coconut oil. It has a low flash point so is not likely to cause free radical damage while cooking. It kills bacteria, fungus and viruses and has a lot of other healthful advantages. I just wish it weren’t so expensive!