These allergy-friendly chocolate chip oatmeal cookies are a new fav in our household: they make a great grab and go breakfast (I like to pair with hard-boiled egg, Greek yogurt or Garden of Life Protein shake) or healthy snack.
Why do I love these so much?
-They’re easy and low-mess (this is a great recipe to make with your kids)
-They taste like a treat but, (surprise!), no-added sugar, instead they are sweetened with fruit
-packed with nutrients that will give you and your kids lasting energy instead of a sugar crash
-They’re allergy-friendly! No eggs, gluten, dairy, nuts or peanuts so it should work for most (even those with multiple allergies).
-Great way to use overripe bananas
-Substitute different nut butters such as peanut butter, almond, walnut or cashew butter
-Use rolled or quick cooking oats. The quick cooking oats will make the cookies softer in texture, which some kids may prefer.
-Coconut oil: is mostly a saturated fat, therefore should be used in moderation, however, is a healthier substitute for butter. It gives these cookies great flavor without tasting like coconut. I like using cold-pressed coconut butter such as Nature’s Way Extra Virgin Coconut Oil to help preserve nutrients.
-Unsweetened coconut flakes: I used Bob’s Red Mill finely shredded unsweetened coconut flakes. These are optional but add a mild nutty flavor of coconut that doesn’t overwhelm the rest of the flavors. In fact, if you didn’t tell me, I wouldn’t have guessed these had coconut in them. Coconut flakes are a good source of manganese which is needed for healthy connective tissue, blood clotting and bone formation. They also contain phosphorus, iron and fiber (1.8 g per quarter cup) to name a few.
-Oats: I use whole rolled oats for extra texture but you can also use quick cooking oats. If you are gluten-sensitive or intolerant, buy oats that are labeled gluten-free such as Bob Red Mill Organic Oats. Oats are naturally gluten-free, but may be produced in a facility that also processes products with gluten and can get cross-contaminated Therefore, if needed, buy oats that say gluten-free. Oats are a whole grain, rich in antioxidants and contain soluble fiber called beta-glucan. Studies show that oats have many benefits including, weight loss, lower blood sugar, reduced risk of heart disease
-Ceylon Cinnamon + Pure Vanilla Extract:
Add great flavor. Cinnamon is high in antioxidants, anti-inflammatory and may help lower blood sugar, decrease risk for heart disease and great for gut health.
-Bananas: The riper the better because as bananas ripen, they get sweeter which makes these cookies even more delicious! I let my bananas at least start to have a substantial amount of brown spots and feel squishy. Also, if your bananas are getting too ripe but you want to use them within a few days, place them in the fridge; this will slow down their ripening and you won’t have to worry about de-frosting them. The banana peel will likely turn completely brown and that’s normal, the banana hasn’t gone bad.
Do your bananas go bad before you use them? No worries, when your bananas get too ripe to eat, peel, place them in a freezer bag and freeze for up to 6 months.
Tips and Variations:
-Don’t overmix: As soon as the ingredients are mixed so there are no dry parts, stop mixing.
-No chocolate chips: substitute raisins, dried cherries or dried cranberries
Add: 1/4 cup chopped pecans or chia seeds
3 bananas (large, very ripe, mashed)
1/2 cup sunflower seed butter
1/4 cup coconut oil (melted)
1 tsp vanilla extract
2 cups rolled oats (or quick cooking)
1/3 cup unsweetened finely shredded coconut flakes (optional)
1 tsp baking powder
1 tsp cinnamon
1/4 tsp sea salt
1/2 cup dark chocolate chips (> 60% cocao)
- Preheat oven to 350ºF (177ºC) and line a large baking sheet with parchment paper (or two small ones).
- In a large mixing bowl, combine the mashed bananas, sunﬂower seed butter, coconut oil, cinnamon, salt and vanilla. Mix well, then add the oats, shredded coconut, baking powder and chocolate chips. Mix again until all ingredients are evenly distributed.
- Drop spoonfuls of the dough onto the baking sheet (I like using ice cream scoop) and ﬂatten them gently with a fork. Bake for 15 to 17 minutes.
- Remove the cookies from the oven and let them cool on the baking sheet. Enjoy!
Serving size: 1 medium cookie, makes 16 medium sized cookies
Nutrition Facts: (1 medium cookie) 195 calories, fat: 12 grams, carbs: 18 g, protein: 4 g, fiber: 2 g, cholesterol: 0 mg, sodium: 69 mg, Vit A: 19 IU, Vit C: 2 mg, calcium: 30 mg, folate: 27 µg, magnesium: 45 mg
Did you make this? I would love to know if you loved it and share you pic by tagging #livingupwellness.
And this is how the photo shoot ended…Cage thought I made him a perfect napping spot…
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Created By Jill Roberts, MCN, RCN, LD