What? Two baking posts in one week? Who am I, you guys?
I guess this is me unofficially adding “bake more” to my fall bucket list.
Today’s recipe is technically a cookie recipe, but the health nuts out there will appreciate that it is flour-, egg-, dairy-, and gluten-free. It does have nuts, but those can easily be swapped out if you have an allergy.
I actually made a variation of these cookies a while back (recipe here), but this time around, I made a few substitutions and the whole process turned out a lot better. Here’s how to make them:
Healthy Chocolate Pecan Oatmeal Cookies
2 overripe bananas
1 cup gluten-free oats
1 1/2 Tablespoons cacao powder
1/4 cup pecans, chopped
Step One: Preheat the oven to 350 degrees F.
Step Two: Combine all ingredients, mashing the banana with a fork. Stir until the bananas are completely blended with the rest of the ingredients.
Step Three: Place 2-tablespoon clumps of the “batter” on a parchment-lined cookie sheet. These cookies don’t really spread, so you don’t have to worry about the cookies being close together. Bake for 15-20 minutes or until cookies appear slightly crisp on the outside. Let cool and enjoy!
Cacao is one of my favorite chocolate substitutes — it’s high in antioxidants, magnesium, and iron. It adds a rich, chocolatey taste without too much sweetness. (In this recipe, the overripe bananas make the cookies sweet enough.)
Next, I’d like to try a variation of these cookies with canned pumpkin instead of bananas. Stay tuned!