I know what you’re thinking – “How on earth did you make such a yummy, scrumptious looking cookie without using any dairy or eggs?!” Or not… 😉
Well, that’s what I was wondering when I found this recipe from the Food Allergy Mama. I finished grinding some soft white wheat berries and was looking for an easy banana cookie recipe to use up my lonely, overripe banana. I’m so glad I came across this one, because it is mmm-mmm-good! If you don’t know by now, I’m kind of obsessed with bananas, and these cookies totally satisfied that obsession.
The recipe is pretty straight-forward, but I did make a few simple changes: I used coconut oil instead of the margarine, and raw honey instead of the sugar; then I lowered the oven temp a bit to compensate for these changes. I also added a little more cinnamon and used old fashioned oats, instead of quick-cooking oats. That’s it – no eggs, no processed sugar, and if you use dairy-free chocolate chips (or omit them entirely), they’re also dairy free!
Honestly, I never knew a dairy and egg free cookie was possible, let alone could taste so good. These cookies are so unbelievably delicious! I can only describe them as chewy, little banana bread bites – kind of like those two-bite brownies, but banana bread style…plus some oats for added texture.
We could barely wait until these cooled down before we gobbled them up – even Baby Y (our toddler) loooved them, and I didn’t feel so bad letting him eat one, since they’re made with all-natural, non-processed ingredients.
They’re great as a breakfast cookie, an afternoon snack, or a guilt-free dessert. Oh, and they go sooo well with a nice glass of homemade almond milk!
Honey-Sweetened Banana Oatmeal Cookies (Dairy & Egg Free!)
Adapted from Food Allergy Mama
- 1/2 cup virgin coconut oil, softened
- 1/2 cup raw or natural honey
- 1 medium ripe banana, mashed
- 1 1/4 teaspoons vanilla extract
- 1 3/4 cup unbleached flour (freshly ground is best!)
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 1/2 cups old-fashioned oats
- 1/2 cup chocolate chips (optional)
- Preheat oven to 380 degrees and line a couple of baking sheets with parchment paper.
- In a medium bowl, combine the coconut oil, honey, mashed banana and vanilla, and blend until smooth.
- In a separate bowl, combine the flour, salt, baking soda, cinnamon and nutmeg, and stir until evenly distributed.
- Add to banana mixture to the flour mixture and combine thoroughly.
- Stir in the oats and optionally, the chocolate chips.
- Drop dough by the teaspoonful onto prepared cookie sheets.
- Bake 12-15 minutes, or until golden brown. Let cool on cookie sheets before serving.