Insanely Healthy Oatmeal Cookies

Healthy Oatmeal Cookies via Queen of Quinoa (@alyssarimmer)

I know these aren’t the most beautiful cookies you’ve ever seen, but boy are they delicious. They’re moist, chocolatey and chewy. The perfect combo in my book.

Oh, and guess what? They’re healthy too!

And when I say healthy, I don’t mean “healthy”. I mean seriously, they’re healthy. Like no gluten, no dairy, no sugar, no oil, no eggs, loaded with fruits, and vegetables.

I know what you’re saying, “Excuse me, what? Gag. They sound disgusting.” But don’t let the ingredients fool you. These cookies are legit. Like too legit to quit. Like so legit that I ate an entire batch in one day.

Fact.

But I’m not feeling bad about it because these babies are my insanely healthy oatmeal cookies. And you ain’t gotta feel bad about these!

This is a recipe that I plan to make every single day because when I say they’re guilt-free, I really mean it. Honestly, it’s like eating a bowl of oatmeal, but in cookie form. Cookies for breakfast. Cookies for lunch. Cookies for dinner. Inanely healthy oatmeal cookies all day, every day.

Okay, I’m done. Now it’s time to get your cookie on. Enjoy!

Insanely Healthy Oatmeal Cookies

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: Makes 9 small cookies

Ingredients

  • 1 ripe banana
  • ¼ avocado
  • 2 tablespoons peanut butter (or nut butter of choice)
  • ½ cup rolled oats (gluten-free if needed)
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons quinoa flour (or flour of choice)
  • 1 teaspoon cinnamon
  • 1 teaspoon stevia powder

Instructions

  1. Preheat the oven to 350 degrees F and grease a cookie sheet with non-stick cooking spray.
  2. In a small mixing bowl, completely mash the banana, avocado and nut butter together, until creamy and smooth.
  3. Add the remaining ingredients and mix until fully combined.
  4. Spoon the cookie dough on the cookie sheet, and gently flatten with the back of a spoon.
  5. Bake 15 – 17 minutes, until browned and only slightly tender to the touch. Remove from oven, transfer to a wire rack and cool.
  6. Store in a covered container for 2 – 3 days (if they last that long!).

Notes

This recipe could be easily doubled, tripled, quadrupled even!

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Baking with Quinoa by Alyssa Rimmer | Queen of Quinoa

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About Queen of Quinoa

Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. After struggling with stomach issues throughout her college years, Alyssa decided enough was enough and took her health into her own hands. She started by removing gluten from her diet and hasn’t looked back since. Two happy years have passed and her stomach issues have practically disappeared. Living gluten-free has also helped her to truly discover her passion for cooking and she has embraced her new lifestyle with open arms. With the Queen of Quinoa, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking. She lives in Burlington, Vermont where she is surrounded by fresh, local produce and is always inspired by the fabulous seasonal ingredients that make this state so special. She is excited to share her recipes with you, as she helps to uncover the amazing world of quinoa.
This entry was posted in Allergy Friendly, Cookies, Corn-Free, Dairy-Free, Desserts, Egg-free, Gluten-free, Refined Sugar-Free, Soy-Free, Vegan and tagged , , , . Bookmark the permalink.

21 Responses to Insanely Healthy Oatmeal Cookies

  1. Samantha says:

    Can’t wait to try these; they look delicious!

  2. Nice! I’m all for *truly* healthy cookies and not the shenanigans I pull. ;)

    I think they look quite nice! I’d eat the entire batch, too, I’m sure.
    Erin @ Texanerin Baking recently posted..100% Whole Grain Lemon Ricotta PancakesMy Profile

  3. Leanne says:

    I don’t have any stevia and am not familiar with it enough to know what you can substitute. I have regular granulated sugar, and turbinado. Would the turbinado work? Or honey?
    Thanks!

  4. Candice says:

    What can I use as a substitute for the avocado. I live in the Caribbean and can only get avocados when in season and unfortunately they are not at the moment.

    • Hi Candice – You have a few options. You could go with more banana (maybe another half), you could try to substitute applesauce (but reduce a little bit since it has more water to it), you could try pumpkin or another pureed fruit (mango? papaya? pineapple?). You could also try to just use some coconut oil (also do a little less, maybe 3 Tablespoons max). Hope you enjoy!

  5. Judy says:

    I was seriously disappointed in these cookies after the buildup. They tasted strongly of banana and nothing else to us.

    • Judy – I’m very sorry to here you didn’t like these. As banana is the main ingredient, it doesn’t surprise me that it had a strong banana flavor. Next time, I would suggest reducing the amount of flour, and upping the chocolate. Or conversely, you could try just doing half a banana and then adding half an avocado (or more). That might help. These are definitely one of my favorite cookies, so I’m sorry you’d didn’t enjoy them. Another thing you could try is substituting applesauce for the banana, but it won’t be the same quantities, so reduce the amount of applesauce to compensate for the fact that it’s more liquidy.

      • Judy says:

        Thanks…I may try the applesauce. We(one of my daughters and I) are still adjusting to being gluten free….Sorry if I sounded short, but it was a letdown.

        • I’m sorry that they let you down. I love bananas, so maybe that’s why I thought they were so good. You could also try to make them with just avocado – try a whole avocado, but you would need some sugar (or a lot more stevia) to give it some sweetness (that’s where the banana comes in). I also think these would be awesome with pumpkin. If you go the pumpkin route, I would not use avocado or chocolate, but simply make them like pumpkin pie oatmeal cookies. Hope you have some luck! If you have any questions about going gluten-free, please let me know!

    • Shaun says:

      Were you really “Seriously disappointed” that they tasted like the main ingredient?? awww… that’s so sad.. I’ve never let the taste of a healthy alternative to anything leave me “Seriously disappointed” try adding more butter and sugar – that should leave you more satisfied, you clown…. On a serious note: I think one thing that might add a little bit to these is some ground Flax seed and chopped spinach. Boom Roasted.

  6. Marty says:

    I really loved them (and ate the whole batch… but hey, it was post workout ;)
    I put the unpeeled banana in the preheating oven until it became black. It was so much sweeter afterwards that I didn’t need any sugar!

  7. Gabi says:

    I thought these were good and definately super healthy. Texture was great for a non-fat cookie. I doubled the recipe and used 1/4 cup of maple syrup in place of stevia. My 14 year old son and my 18 months liked them too. Thanks for the recipe!

  8. These look really good and I love how simple the ingredient list is. Perfect!
    Alaine @ My GF & DF Living recently posted..A Gluten-free St. Patrick’s DayMy Profile

  9. Susan says:

    Do you have any nutritional or calorie information on any of your recipes, especially this one?

  10. Jerilyn says:

    Hi…just a question…what size banana (and avocado) did you use for this recipe? Bananas vary greatly in size! I always do much better when I can follow a recipe using measuring cups for the items listed…thanks! :)

  11. Jerilyn says:

    Hi again…my email address was a bit inaccurate…here is the corrected email address…thank you…please see my question above…

  12. Tessa says:

    Could I freeze these?

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