Classic oatmeal cookies without all the sugar, these better-for-you gluten-free treats get their sweetness from ripe bananas and chopped dates.
No-Sugar-Added Oatmeal Cookies
Classic oatmeal cookies without all the sugar, these better-for-you gluten-free treats get their sweetness from ripe bananas and chopped dates.
Ingredients
- 1 ½ cups quick-cooking oats see Tip
- 1 cup oat flour see Tip
- ¾ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 medium ripe bananas mashed
- 2 large eggs
- ¼ cup melted coconut oil or unsalted butter
- ¾ cup chopped dates preferably Medjool, or raisins
- ½ cup shredded unsweetened coconut
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
- Combine oats, oat flour, cinnamon, baking soda and salt in a large bowl. Mash bananas in a medium bowl until creamy. Add eggs, coconut oil (or butter) and vanilla; whisk until well combined. Add the dry ingredients and dates (or raisins) and coconut to the banana mixture; stir until combined. Roll tablespoons of dough into balls and place on the prepared baking sheet, making 15 cookies per batch. Press with a fork to flatten slightly.
- Bake until firm to the touch and lightly brown on the bottom, 15 to 17 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining batter.
Notes
Tip: People with celiac disease or gluten sensitivity should use oats and oat flours that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
To make ahead: Store airtight at room temperature for up to 3 days.
Equipment: Parchment paper or silicone baking mat
