Banana Oat Cookies - Sugar, Dairy & Gluten Free

Photo Credit: Watching What I Eat

Photo Credit: Watching What I Eat

These are great little cookies that are more like oatmeal in cookie form so you could technically have them for breakfast ;) They're also great for a snack and are sweet enough to enjoy as a dessert! 

These are yummy, easy to make and without any sugar, dairy or gluten … you just might be able to get away with calling them healthy! 

Here's to happy and healthy baking!

Average Time: 35 minutes

Yields: 12-14 cookies


3 ripe bananas
2 cups oats (make sure they are gluten free if you have a sensitivity)
1/2 cup raisins
1/2 cup dried cranberries
1/2 cup unsweetened coconut flakes
1 tsp vanilla
1/4 cup almond milk
1/3 cup applesauce
2 Tbsp peanut butter
2 Tbsp flax seeds
1 tsp cinnamon


1. Preheat oven to 350 F

2. Peel bananas and then using a large fork mash in a large bowl. Add the rest of the ingredients until well mixed (should resemble the consistency of cookie dough).

3. Spray a cookie sheet with olive oil or line with parchment paper. Use a ice cream scooper or large spoon to form balls of dough and place on cookie sheet – makes between 12-14, depending on how large you make the cookies.

4. Bake for 20 minutes.

5. Let cool and serve.

Mango Salsa

I know, I know, stores sell mango salsa pre made and it is convenient and occasionally enticing, However, do not underestimate the flavor difference (and cost savings) of a few minutes of chopping and prepping. This dip/marinade/garnish is so bursting with fresh yummy flavors, I promise it will not last until tomorrow. Feel free to double or triple for parties and alter the ingredients to suit your palette. Try it on chips, on a burger, on fish, in a taco, eat it plain, your call. 

Fresh Mango Salsa 

Three to four mangos -cut away from the core and diced into very small cubes 

One small red onion- diced into small pieces (to taste)

One bunch of cilantro -finely snipped 

One Jalepeño- seeded and finely diced

One or Two Orange bell peppers chopped into small cubes

Juice of One lime - squeezed out over the mixture

Sea salt to taste. 


1 tsp Cumin 

Scrumptious Banana Bread

We love it when friends, neighbors, or family drop in. Even if the house has a few toys scattered, last minute guests are a happy surprise.  While it's easy to keep some simple beverage choices on hand to offer guests, having a snack at the drop of a hat can be a challenge.  The item that I count on most to be available in a pinch is an altered version of my Grandma's banana bread. Overripe bananas seem to be ever present on my countertops, and as soon as I have three, a loaf or tray of muffins gets created and frozen for company. Muffins are great since they defrost in 30 minutes or so, and company can grab them and enjoy with only a napkin. This yummy recipe is also great for breakfast, a major crowd-pleaser with little ones and husbands too. Bring it to bible study, wrap it and bring to a friend, make it to enjoy with your family. Give those last three brown speckled bananas a chance to up their game.  Enjoy and repeat. 


Grandma Carole's Banana Bread                     Prep time: 15 mins    Bake time: 35 min- or -1 Hr (depending on muffin or loaf)




1 Cup sugar

2 Eggs

1/2 Cup softened butter (OR coconut oil) 

5 Tablespoons sour cream (OR plain greek yogurt)

3 Medium bananas ripened to the point of being brown speckled (not black)

1.2 TSP salt

2 Cups Flour

1 tsp soda



1 Cup Chocolate Chips


1 Cup Chopped Walnuts or Pecans