I enjoy making cookies that are “sneaky” healthy and can change each time they are made. This recipe is a tried and true favorite that can be modified with one or two ingredients switched each time that no one will ever tire of the treat!
I cut the sugar in the original recipe by adding Gluten Free Granola which is high in sugar. If you decide to use rolled oats, you may wish to increase the sugar to 1/2 Cup. I always use as little refined sugar as possible, I increase the spices to make up for reducing the sugar. Remember the riper the banana the sweeter it is. A very ripe banana will not need much sugar added to the recipe!
Ingredients:
• 1 1/2 Cups Flour (I use Bob’s Red Mill Gluten Free Flours…1/2 cup each: Oat, Coconut, and 1-1 Baking Flour)
• 1/2 TSP Baking Soda
• 1 TSP Salt
• 1 TSP Cinnamon
• 1/2 TSP Nutmeg
• 3/4 Cup Room Temperature Butter or Coconut Butter
• 1/4 Cup Sugar
• 1/2 Cup Flax Seed Meal
• 1 Cup Mashed Bananas (Use the ripest bananas as you can)
• 1 3/4 Cups Gluten Free Granola (You can use rolled oats if you do not have granola on hand)
• 1 Egg
OPTIONAL:
1/2 Cup Raisins (or other dried fruit diced into small pieces)
1/2 Cup Diced Pecans or Walnuts
2 TBSP Gluten Free Protein Powder
Instructions:
• Preheat oven to 400 Degrees
• Combine dry ingredients in a stand up mixture.
• Add wet ingredients.
• Mix just enough to combine
• Use a spoon and your hands to form cookies the size you desire. I like to make a medium sized cookie.
• Place on a cookie sheet and bake for 15 minutes.
Serve:
Warm or at room temperature
This can be a desert or a snack with a nut butter or a handful of nuts and dried fruit
