These wholesome cookies are packed with natural sweetness and wholesome ingredients, making them the perfect guilt-free treat. They’re easy to whip up and ideal for meal prep or a quick, healthy snack.
Ingredients:
- 3 ripe bananas, mashed
- 1/3 cup applesauce
- 2 cups oats
- 1/4 cup almond milk
- 1/4 cup raisins or nuts
- 1 cup dark chocolate chunks (Lily’s brand is a great choice)
- 1 tsp vanilla extract
- 1 tsp cinnamon
Directions:
- Preheat your oven to 350 degrees Fahrenheit.
- In a large bowl, mash the bananas until smooth.
- Add the applesauce, almond milk, vanilla extract, and cinnamon. Stir until combined.
- Fold in the oats, raisins or nuts, and dark chocolate chunks until evenly mixed.
- Scoop tablespoon-sized portions onto a lined baking sheet, flattening them slightly.
- Bake for 15–20 minutes or until the cookies are set and lightly golden.
- Let cool before enjoying — or dig in while they’re warm and gooey!
Why You’ll Love This Recipe:
- Naturally Sweetened: No refined sugar needed — the bananas and applesauce provide just the right amount of sweetness.
- Wholesome Ingredients: Packed with fiber, healthy fats, and antioxidants.
- Quick & Easy: Simple steps and minimal prep time make these cookies a breeze to make.
- Diet-Friendly: Vegan, gluten-free (if using certified gluten-free oats), and adaptable for various dietary needs.
Tips for Perfect Healthy Cookies:
- Use overripe bananas for extra sweetness and moisture.
- Add a pinch of salt to enhance the flavors.
- Experiment with mix-ins like shredded coconut or dried cranberries.
- Let the cookies cool completely to firm up.
- If you prefer a chewier texture, use quick oats instead of rolled oats.
- For extra protein, stir in a scoop of your favorite protein powder.
- Add a dash of nutmeg or pumpkin spice for a flavor twist.
- If your batter seems dry, add an extra splash of almond milk.
- Use a cookie scoop for uniform cookies that bake evenly.
- Double the batch and freeze leftovers for a ready-to-go snack.
Variations to Try:
- Peanut Butter Bliss: Swap almond milk for peanut butter.
- Berry Burst: Add dried blueberries or chopped strawberries.
- Coconut Dream: Stir in unsweetened shredded coconut.
- Chia Crunch: Add a tablespoon of chia or flax seeds.
- Spiced Delight: Add ground ginger and cloves for a spiced cookie.
- Nutty Goodness: Try walnuts, pecans, or almonds.
- Carrot Cake Vibes: Mix in grated carrot and a touch of nutmeg.
- Pumpkin Spice: Use pumpkin puree instead of applesauce.
- Matcha Magic: Add a teaspoon of matcha powder for an earthy twist.
- Double Chocolate: Add cocoa powder for extra chocolate goodness.
FAQs:
- Can I use steel-cut oats? No, stick with rolled or quick oats for the right texture.
- Can I freeze these cookies? Yes! Freeze in an airtight container for up to 3 months.
- How long do they last? Store in an airtight container for 3–4 days.
- Can I skip the chocolate? Absolutely, or replace with cacao nibs.
- What can I substitute for applesauce? Try mashed sweet potato or pumpkin.
- Can I use regular milk? Sure, if you’re not dairy-free.
- Are these cookies crunchy or soft? Soft and chewy!
- Can I add protein powder? Yes, add a scoop and adjust almond milk as needed.
- Can I use maple syrup instead of honey? Yes, or skip the sweetener entirely.
- Can I bake these in a muffin tin? Definitely — they’ll turn into muffin bites!
- What if my cookies are too dry? Add a bit more almond milk.
- Can I use coconut oil instead of applesauce? Yes, though they’ll be a bit richer.
- Can kids help make these? Yes! It’s a kid-friendly, mess-free recipe.
- Can I add spices? Play around with cinnamon, nutmeg, or cardamom.
- What’s the best chocolate to use? Dark chocolate with no added sugar.
- Can I add peanut butter? Yes! It makes them extra creamy.
- Are they good for breakfast? Absolutely — they’re nutritious and filling.
- Can I make these nut-free? Swap nuts for seeds or more raisins.
- Can I use flavored oats? Plain oats are best, but flavored works too.
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Do I need to chill the dough? No chilling required — just mix and bake!