Ever since finishing this Whole30 I’ve been very aware of added sugars. Giving it up forever just doesn’t seem like a viable option for me, but severely limiting it. That I can do. I have been scouring the web for a low sugar gluten free cookie recipe to make for us. I’m typically a very by the book baker, there are just too many different elements to mess with that I am always one to stick to a recipe. But today I didn’t! And it turned out to be just what I was looking for.
The overripe bananas add most of the sweetness with just a touch of honey. No butter, no dairy (use vegan chocolate chips), healthy fats, these almost could be considered healthy cookies, but we will just stick with healthIER. They do still have lots of chocolate chips after all.
If you are not gluten free yourself, but making for a friend be sure to source gluten free oats as they commonly are processed in the same plant as wheat products. I used ALDI’s gluten free baking mix, but there are plenty of others out there and you can even make your own. To make these vegan you can swap agave nectar for honey and I think you could sub the eggs for flax eggs, but don’t hold me to it if it doesn’t work out.
My kids loved these. This momma loves that most of the sugar in them is natural and straight from the source. Enjoy!
- 2 TBSP coconut oil
- 2 ripe or overripe bananas
- ½ cup almond butter (only ingredient ALMONDS)
- 1 tsp vanilla
- 1 TBSP honey
- 2 eggs
- 1½ cup oats
- 1 cup gluten free baking flour mix
- ¾ cup chocolate chips
- ¼ cup sliced almonds
- In a large glass bowl melt coconut oil. Add bananas and mash together with the oil. Add almond butter, vanilla, honey, and eggs. Mix well.
- Stir in oats, baking flour, chocolate chips and almond until just combined.
- Preheat oven to 350 degrees. Refrigerate for 10 minutes. Scoop into equal size dough balls and press on the tops to flatten.
- Bake 15 minutes, until tops and edges start to brown.