Healthy cookies made with just four easy, nutritious ingredients, perfect for a healthy snack or dessert any time! Top 8 Free
These cookies were the result of me trying to tame my sugar tooth while sticking within the top 8 free guidelines and it worked! I feel like I talk about the uber-restrictive diet I’m on in every recipe post, but that’s my life right now and you guys are along for the culinary adventure. Buckle up!
Anyways, I was desperately trying to find a healthier dessert recipe that didn’t have eggs, nuts, peanuts, gluten or dairy in it (I’m working on the post about Little Mans food allergies, it’s coming this week hopefully!). There are some delicious looking recipes out there, but I don’t typically like to cook with all-purpose gluten-free flour (because I wouldn’t cook with regular all-purpose flour if we weren’t gluten-free) so that narrows down the options even further.
All of a sudden I saw these super ripe bananas I had in the fridge and I remembered the two ingredient cookies we used to make in the toaster oven in grad school! I did some playing around and came up with a four-ingredient version of my own that is perfect for any snack or healthier dessert!
Tip: Mash your bananas IN THE PEEL before adding them to the bowl! It makes mashing bananas so much easier!
Then you mix up all the ingredients and let it sit while the oven preheats. Since there are no eggs, oatmeal acts as a binder by absorbing the moisture. Make sure you give the mixture 5-10 minutes to let the oatmeal do its thing before baking them!
Go ahead, eat it by the spoonful this cookie dough is totally safe! I ate a bunch by the spoonful because I always love batter and dough more than I love the actual baked good item (ALWAYS). Once you’ve had your fill of cookie dough, use a cookie scoop to add 24 (or a little less insert winky face emoji) cookies on to a pan lined with a silicone baking mat or parchment paper.
They won’t rise or spread out because they don’t have baking soda, baking powder, or eggs so make sure to flatten them with the back of a spoon before sticking them in the oven!
Once the cookies are done baking, you’ll want to let them cool for about 5-10 minutes before moving them to a cooling rack. These little cookies are the perfect healthy pre or post workout snack, afternoon pick me up, or healthy dessert. If you have kiddos, I’m sure they would love to help you make them and eat them! Let me know if you try them!
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4 Ingredient Sun Butter Cookies
- 1/4 cup sunflower seed butter
- 3 ripe bananas
- 2 cups rolled oats gluten-free if needed
- 1/3 cup mini vegan chocolate chips
- Mash bananas. HINT mash them in the peel before removing peel!
- Add oats and sun butter to the mashed bananas. Mix well and then let it sit.
- Preheat oven to 350F, you want to let the banana mixture sit about as long as it takes for your oven to preheat, about 5-10 minutes. This time allows the oats to absorb the excess moisture.
- Fold in chocolate chips then using a cookie scoop portion out 24 cookies. Slightly flatten the cookies with the back of a spoon because they will not spread out on their own.
- Bake for 15 minutes, remove from oven and let cool for 10 or so minutes before moving to a cooling rack, then enjoy!
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