Ummm… I’m all about sweets. Healthy ones… unhealthy ones… and everything in between.
Sure, I try to always choose healthy over unhealthy, but sometimes my sweet tooth wins and unhealthy desserts make their way into my mouth. Thankfully, that doesn’t happen all too often if I plan ahead and have healthy versions of sweet treats available. That’s where this recipe for banana chocolate oatmeal cookies comes in handy. Not only are they easy to make and delicious, but they’re healthy too!
These cookies are super soft and fluffy. They’re made mostly of oat flour which cuts down on the amount of gluten in them and you can easily make them sugar-free by replacing the sugar with a sugar-free blend of your choosing. They’re best when eaten straight from the oven. They melt in your mouth, and a tall glass of cold raw milk helps wash the sweetness down. Everyone in your family will love them! Guaranteed!
Banana Chocolate Oatmeal Cookies!
- 2 3/4 c. oat flour
- 2 c. other flour (I used 1 c. whole wheat & 1 c. unbleached white)
- 1 tsp. baking soda
- 3/4 tsp. cinnamon
- 1 tsp. sea salt
- 2 c. sugar (or 1 cup of a stevia/erythritol blend like Pyure)
- 2 4oz sticks of butter (love this brand)
- 2 eggs
- 1 T. vanilla extract
- milk as needed
- 2 medium bananas cubed
- dark chocolate chips to taste
Start by preheating your oven to 350 degrees. Mix all dry ingredients together in a bowl except chocolate chips.
Next, mix all wet ingredients together in a separate bowl, adding the bananas last.
Combine wet and dry ingredients. Mix well. This will get really thick and you may have to use your hand. If you have a dough hook on your mixer… that’s the way to go. Don’t worry about mashing the bananas. It’s all good if you do! This is also where you’ll add the milk to your mix. Your dough will be a bit thick so as you’re mixing, pour in a little milk here and there to thin your dough down and make it easier to handle.
Place small spoonfuls of dough onto a cookie sheet. Bake for 10 minutes. Pull them out and either with your hand (they’re not too hot) or a spatula, mash them down to help flatten them. Place them back in the oven for 5 more minutes. 15 minutes total and you’re done!
Let them cool and enjoy with a nice big glass of milk!
My kids love these, and I’m sure yours will too!
Be sure to grab the printable recipe for your recipe binder below!
- 2 lb. large shrimp (peeled, deveined, tails off)
- tandoori marinade (recipe below)
- wooden skewers
- cooking spray
- 1/3 cup Greek yogurt (homemade or store bought)
- 1 1/2 teaspoon lemon juice
- 1 1/2 teaspoon olive oil
- 1 1/2 teaspoon sea salt
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- Start off by peeling, deveining, and removing the tails from your shrimp. Yes, this is the time-consuming part of shrimp meals, but trust me, it’s worth it.
- If you really hate this part, you can always buy shrimp that have already been peeled and deveined. All you’ll need to do is pull the tails off, and you’ll be good to go. I do this sometimes when I know I don’t have a lot of time.
- Rinse the shrimp off in cool water, and set them aside.
- Next, combine all marinade ingredients together and mix well. Stop to smell the spices. Don’t they smell amazing and send a surge of energy through your body? I know they do me, and this mama needs some energy around this time of the day! Pour the marinade over the cleaned shrimp. Stir to coat, and refrigerate for 2 hours or more. If you’re in a hurry, you can let it marinate for 10 minutes or so at room temperature, but remember, the long you let anything marinade, the more flavor the meat will pick up. So, yes, it’s worth planning ahead!
- I like to do get this step ready when I’m making lunch seeing how I’m already in the kitchen. It doesn’t take that long, and I don’t have to worry about forgetting to let the shrimp marinate as long as I wanted.
- Twenty minutes before grilling, soak your skewers in water to keep them from burning on the grill. Next, spray your grill down with some cooking spray to minimize shrimp from sticking, and preheat grill to medium-high heat.
- Divide shrimp evenly among skewers. I got 6 shrimp to a skewer, but you can pack 8 on if you prefer.
- Grill the shrimp until cooked through (opaque) and slightly firm, flipping once, cooking 2-4 minutes per side.
- When finished, garnish with fresh chopped cilantro, and serve warm.