I have such a sweet tooth! Which may shock you because I’m a nutritionist, but I’m human too. The way I manage it is to try to make really good choices (most of the time) when I have desserts.
So, when I eat sweets it’s about making choices that are lower in sugar and additives, and that give me some nutrition, but most importantly, choices that I feel good about eating (like these!).
These oat cookies are lower in sugar than some other cookies, and made with healthy fat and other ingredients that you can feel good about eating (especially in moderation).
Use these cookies as a great swap for other sweets and desserts, to help you stay on track with your healthy eating and weight management or weight loss goals.
Gluten Free Oat Cookies
Prep time: 5-7 minutes
Total time: 10-15 minutes
Makes: 6-8 cookies
- ½ banana, mashed
- ½ cup gluten free rolled oats
- 1 tsp chia seeds
- 2 Tbsp almond butter
- 2 Tbsp shredded, unsweetened coconut shreds
- 2 Tbsp maple syrup
- Dash cinnamon and salt
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a double boiler, melt together almond butter, maple syrup and coconut.
- In another bowl, mix the banana, oats and chia seeds.
- Once the mixture in the double boiler is softer and well mixed, add to the bowl with the banana, oats, and chia seeds and mix together well using a spoon.
- Using a tablespoon, form small size cookies and place them on the parchment paper-lined tray and place into the oven.
- Remove from oven after about 7-10 minutes, or when the base of the cookies starts to brown slightly.
- Allow the cookies to cool, then serve and enjoy, or store for later!