Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Spray parchment with nonstick spray; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Snack on wholesome cookies packed with bananas and oatmeal, two feel-good ingredients. For a gluten-free option, simply swap out the oatmeal for gluten-free oats.
Servings and Ingredients
Ingredients
Serves 14
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. almond flour | ||
| 1 c. Hy-Vee old-fashioned oats or gluten-free oats | ||
| ½ c. Hy-Vee chopped pecans, divided | ||
| 1 tsp. Hy-Vee baking powder | ||
| ½ tsp. Hy-Vee ground cinnamon | ||
| ¼ tsp. Hy-Vee salt | ||
| 3 medium bananas, ripe | ||
| ¼ c. almond butter | ||
| ⅓ c. coconut sugar |
Things To Grab
- 2 large baking sheets
- Parchment paper
- Hy-Vee nonstick cooking spray
- Medium bowl
- Large bowl
- Wire cooling rack
Directions
Stir together almond flour, oats, 1/4 cup pecans, baking powder, cinnamon, and salt in a medium bowl. Set aside.
Mash bananas in a large bowl. Add almond butter and coconut sugar, combining well. Stir in flour mixture just until combined.
Use moistened hands to form mixture into 14 2-inch patties. Place patties on prepared baking sheets. Sprinkle cookies with remaining 1/4 cup pecans. Bake 15 to 20 minutes or until cookies are set in the center. Cool on a wire rack. Store cookies in an airtight container in the refrigerator up to 3 days.
Nutrition facts
Servings
190 Calories per serving
1 cookie
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 0mg
- Sodium: 90mg
- Total Carbohydrates: 17g
- Protein: 5g
Daily Values
0%
Iron 6%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 6%