Cookies are one of my biggest downfall. Once the packet is open, it is near impossible to not eat them all – so I don’t buy them. I do bake them at home, but that can be even more dangerous. The small of freshly baked, buttery, cookies wafting from your oven is far too tempting. Knowing there is fresh cookies in the kitchen usually means I will eat them all too. So, it was about time I experimented with a healthier cookie recipe.
Using oats rather than flour instantly makes these cookies better and they get their buttery taste and texture just from the almond butter, which makes them healthier than the usual cookies.
With the Christmas season approaching very quickly, I think these are going to be making an appearance in our kitchen quite often. You can still enjoy cookies over Christmas, just make some healthy changes.
Ingredients – Makes 15
- Half banana, mashed
- 1.5 cup/135 gram oats
- Date syrup (blend 10 dates and 1.6 fl oz/50ml water together)
- quarter cup/65g almond butter (about 4 tbsp spoons)
- 2 fl oz/60ml almond milk (you can use any milk though)
- 1/8 cup /18 grams cocoa
- 2 tbsp orange juice or 2 tbsp mint extract or 2 tbsp vanilla extract – depends on what flavour you want. I went for orange.
1) Put the banana, date syrup, almond butter, orange juice (or flavour of your choice), milk and cocoa in a pan and heat gentle or a couple of minutes – constantly stir it.
2) Pour in the oats and stir and then put spoonfuls onto a baking sheet and allow to cool and harden up.
Nutritional Information – per cookie: