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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!

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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!!

RECIPE

Guilt-Free Oatmeal Raisin Cookies

Recipe adapted from Anja’s Food 4 Thought

Yield: 20 cookies 1x
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Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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!

Notes

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

If you make this recipe, share a photo on Instagram and tag it #EatYourselfSkinny . I love seeing what you made!