Banana Oatmeals Cookies(Bars)
I don’t know what it is about summer, but my daughter has been on a major junk food frenzy this week. She’s either at the pool with friends or out with my husband grabbing burgers and ice cream. I’m also finding a lot of Hershey chocolate bar wrappers lying around the house. Ugh!
She keeps telling me how awful she feels and I’m like, “Well, yeah!” As much as I want to tell her all the reasons why (which I’ve learned gets me absolutely nowhere), I decided to make her these cookies instead! I’m hoping if I keep healthier sweet treats handy, she’ll eat less of the junk.
I thought it was a good sign she raced downstairs asking what smelled so good, but I still wasn’t sure she’d like them. I mean, they have no sugar, butter or flour. But surprisingly, she did and kept going back for more! I’ve had quite a few myself. 
They’re really easy to make, and since there are no eggs, your kids can actually eat the cookie dough… you know, just to make sure the batter taste alright. 
I’m just bummed I forgot to add the chocolate chips!! They were still good, but definitely add them in if you can. I buy the Lily’s Dark Chocolate Baking Chips that are dairy free, gluten free and sweetened with stevia, but any chocolate chips will work.
So if you want a healthier treat to offer the kids, give these a try and let me know what you think! I’d love to hear.
BANANA OATMEAL COOKIES (OR BARS!)
Ingredients
3 bananas, ripe and spotted
2 cups old fashioned rolled oats
1 cup pitted dried dates, chopped
1/4 cup coconut oil
1/2 tsp ground cinnamon
1/2 cup chocolate chips, walnuts or raisins
1 TBSP chia seeds, ground flax or hemp seeds
1/4 tsp sea salt
Directions
– Preheat oven to 350 degrees F.
– Mash bananas in a bowl and then mix in remaining ingredients.
– Using a tablespoon, ice cream scoop or a mini-scooper for smaller cookies, place batter onto a Silpat or parchment-lined baking sheet.
– Bake 25 minutes.
Notes:
*To make into bars, place dough in a greased 7×11 dish and bake for 35-40 minutes. Then allow to cool before cutting into bars or squares.
**I recommend storing in the freezer. Just allow them to cool after baking, place in a plastic storage bag and freeze up to 3 months. They’re great right out of the freezer.