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Yesterday in our Sundays With Spirit, we were talking about being kind to ourselves. We were also sharing about ways we recognize we’re unkind to ourselves around food – acting out of guilt and a sense of lack.
It came up that Kellie George, who was giving us the prayers in our service shared that she would buy green bananas thinking she’d eat them when they were ripe, but then she didn’t and she’d watch them get overripe and then put them in a smoothie, but she didn’t do that either so she’d throw them out and then feel badly about the waste.
We’ve all been there, haven’t we?
I certainly. have.
I actually use a lot of bananas because most days I make a smoothie and I use 2 very ripe bananas – the riper they are the better they are for you.
And I also cook with the very ripe bananas, so I have always got bananas ripening in my kitchen.
My teacher loves oatmeal cookies so I started to experiment with baking oatmeal cookies last year.
I offer you my latest recipe – and it calls for ripe bananas!
These cookies are sugar-free and gluten free and very low, healthy fat. In fact they are also delicious without tahini or nut butter.
One thing to know is if the bananas are getting too ripe, you can put them in the fridge – they’ll immediately turn very dark brown from the cold, but they’ll be good in side. You can also peel and freeze them.
Here’s my recipe:
Oatmeal Cookies – Vegan, Gluten Free
2 cups oats
3 large bananas mashed (approximately 1.25 cups)
1/2 cup tahini – can substitute for any nut or seed butter
1/2 cup monk fruit (optional addition for those who have a sweet tooth – you could also use less tahini and a bit of maple syrup.)
1/2 cup raisins or chopped dates OR Dark chocolate chips
1 tbsp cinnamon
1 tbsp grated fresh ginger – can increase, but go gently!
Preheat the oven to 180C/350F. Line a large baking tray with parchment paper or silicone baking sheets and set aside.
In a large mixing bowl, combine all of your ingredients, except for your raisins, and mix well. I like to start with the bananas, mixing the tahini, monk fruit, cinnamon, fresh ginger, and get that all mixed well and then add the oats. Fold through your raisins using a rubber spatula. I prefer tahini because I love the taste and people who are allergic to nuts are probably fine with tahini which is made from sesame seeds.
- Let the dough rest for at least an hour – this is optional, but what happens is the oats soak up the flavors and the cookies are lest gooey and sticky and will definitely taste better.
- Using a cookie scoop, spoon, or your hands, form 12 balls or drop spoonfuls of the cookie dough onto the lined tray and place around 1-2 inches apart. Press down on each cookie to form a cookie shape (they will not spread, so make them your desired size and thickness). Place them in the oven and bake for approx 17 minutes. Let cool a bit before eating.
You can substitute the banana for unsweetened applesauce or pumpkin, but it won’t be as sweet. Add some maple syrup or sugar to the cookie dough.
You can use almond butter, peanut butter, sunflower seed butter, tahini, or cashew butter.
These are super delicious with dark chocolate chips which don’t have a lot of sugar – a half a cup or more. Also excellent with chopped dates or raisins. If fat is not an issue some chopped walnuts are super – add the nuts when you add the dried fruit or chocolate so they don’t get soggy.
TO STORE: Store leftover cookies in the fridge, as they will spoil quickly if left at room temperature. Keep them in a sealable container or covered on a plate. They will keep fresh for up to 7 days. When you’re ready to eat them, pop them in the toaster oven for a couple of minutes and they’re delicious warm!
We can live a delightful healthy life with wonderful treats!
These cookies are so nutritious and delicious they make a great meal unto themselves!
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