I am writing this during the pandemic and have found that I have too many bananas in my house that need to be dealt with right now.
I also had a sugar tooth, so I thought I’d whip up some no-added-sugar cookies. Think banana bread but in cookie form!
As you can imagine, I do not partake in dessert very often. I will opt for a couple of squares of dark chocolate (yes, you can have it on a low oxalate diet-portion, people, portion), but today was just one of those “I-am-bored-and-need-something-fun” pandemic kinda days. These hit the spot on all fronts.Print
A no-added-sugar banana cookie.
- Yield: 8 1x
- 1 egg
- 1/4 cup coconut flour
- 1/4 teaspoon baking soda
- 1 cup oat flour
- 1/8 teaspoon sea salt
- 1 1/4 cup very ripe banana
- 1/2 teaspoon cinnamon
- 1 tablespoon zero calorie maple syrup
- Heat oven to 350.
- Add dry ingredients together and mix well.
- Mash bananas with a fork (it will take about 3 of them) and add to the dry ingredient bowl.
- Add maple syrup.
- Mix it all up evenly.
- Scoop out about 1.5 tablespoons of batter onto a baking sheet (made 8 cookies for me).
- Bake between 25-30 minutes.
- Let cool for 10 minutes on wire rack.
- After totally cool, eat.You can store in the fridge for about 5 days.
Oxalate: About 1mg per cookie Calcium: 14mg Added Sugar: 0g
- Calories: 107
- Sugar: 5g
- Sodium: 86mg
- Fat: 2g
- Saturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 19
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg