Oh hey, remember me? Well I actually happen to have some recipes to share with you now that I finally found time to cook! I’ve been battling the flu since this past weekend so my apologies that my recipe comes to you on a Wednesday. Major blogger FAIL I know. But hey, I promise this recipe was worth the wait! Cheesy?
Yeah you’ll get over it.
Let me just begin by saying, these cookies have absolutely NO eggs, oil, sugar or butter…..BOOM. A winner in my book already. Now I’m well aware those ingredients pretty much encompass everything that people love about a cookie, but these taste insanely good and without the guilt! Believe it or not they taste a lot like banana bread, probably because bananas are used as the main component which hold all the ingredients together. I subbed plain Greek yogurt for the oil and sweetened these up with some vanilla extract, cinnamon and allspice. I promise you, this recipe is definitely worth saving and is great for a quick breakfast when you’re on the go. They also freeze really well too!
And a quick little update, I just saw a preview of my new blog design and can hardly wait to launch everything! I told my designer I wanted the gorgeous style of a wedding blog combined with delicious recipes and fun little details. She is definitely capturing my vision and I’m super excited to share everything with you all. Until then, I hope you enjoy these cookies!!
Guilt-Free Oatmeal Raisin Cookies
Recipe adapted from Anja’s Food 4 Thought
- 1 1/2 cup old fashioned rolled oats
- 1 cup unsweetened coconut flakes
- 1/2 tsp. sea salt
- 1 tsp. cinnamon
- 1/2 tsp. allspice
- 1/2 cup mixed nuts, finely chopped (I used pecans, walnuts and almonds)
- 1 cup raisins
- 3 ripe bananas, mashed
- 1/4 cup plain Greek yogurt
- 1 tsp. vanilla extract
- Preheat the oven to 350 degrees F. In one bowl, combine rolled oats, coconut flakes, salt, cinnamon, allspice and chopped mixed nuts. Stir in raisins and set aside.
- In a smaller bowl, whisk together mashed bananas, Greek yogurt and vanilla extract until smooth and all lumps are gone. Pour over dry ingredients and mix well.
- Using a round cookie cutter (or shape with your hands), spoon mixture into the cutter pressing firmly then removing the cutter. Shape should keep form; do this until you have 20 cookies or you run out of batter. Bake at 350 degrees F for about 15 to 20 minutes and enjoy!
Serving Size: 1 cookie • Calories: 88 • Fat: 3.3 g • Carbs: 14.5 g • Fiber: 1.8 g • Protein: 1.8 g • WW Points+: 2 pts