When you have a cookie, that doesn’t have to mean just any old regular cookie with sugar, butter, eggs and flour. And when you have oatmeal for breakfast, that doesn’t have to mean you have to prepare it every morning. This oatmeal cookie takes care of all your worries. With only a handful of ingredients you probably already have in your pantry and fridge, this cookie is fitting for breakfast, a snack, or dessert and is guilt-free.
Why this cookie glows:
Oatmeal: lowers cholesterol, boosts the immune system, lowers risk of diabetes, stabilizes blood sugar levels, contains avenanthramides (an antioxidant that protects the heart), doesn’t affect gluten-sensitive people as much (despite containing gluten), and prevents breast cancer
Raisins: increases energy, helps with digestion, contains oleanolic acid which protects against cavities, increases bone health, decreases body acidity, treats infection, protects eyes, stimulates sexuality, treats anemia, and prevents cancer.
Cinnamon: has antifungal, antibacterial and antiparasitic properties, is anti-inflammatory, helps people with Type-2 diabetes control blood sugar levels, may lower LDL (bad) cholesterol and fatty acids in the blood, is a great source of manganese, fiber, iron and calcium, and improves memory and performance of certain tasks
Banana: benefits your heart and nerves due to the high dose of potassium, increases the performance of kidneys and bones, acts as a mood enhancer or mild sedative, is one f the highest sources of naturally available vitamin B6, and can help keep you “regular”
Let’s toss them together to make something magical.
No Fat-Sugar-Egg-Dairy Oatmeal Cookies
Cook Time: 25-30 minutes
- 1.5 cups oatmeal
- 2 tsp cinnamon
- 1/4 tsp sea salt
- 2 bananas
- 1/2 cup apple sauce
- 1/2 cup-3/4 cup raisins
In a medium bowl stir together the dry ingredients: oats, salt and cinnamon.
In a separate, small bowl, mash the 2 bananas and stir in the apple sauce. Mix until combined evenly.
Transfer the wet mixture to the bowl of oats. Add the raisins and stir until all is properly combined.
Form about 2 tbsp big cookie shapes. You should be able to make about 10 cookies. I like them on the bigger side, so (1) they don’t get too crispy when cooking, and (2) each serving is enough to act as a breakfast replacement or a snack that doesn’t leave me unsatisfied.
Lay out the cookies on parchment paper and bake in a 350 degree oven for 25 minutes.
When done, they will be browned on the outside and set on the inside. Overall, they are soft and light with almost a cake-like texture.
Before <-> After
Yup, they won’t last long. The cookies without a conscience. Eat away!