Being home on maternity leave means watching a lot of the food network channel. That can be pretty detrimental to my diet considering it makes me hungry ALL…THE…TIME.
And when Cupcake Wars is on? My craving for something sweet goes through the roof. Fortunately, I’m a pretty disciplined shopper so I don’t have a lot of “junk” in my pantry.
I had to give in to the cravings the other day while my little one was napping. I didn’t have a ton of time (or ingredients for that matter) so I quickly put together a healthy oatmeal cookie that turned out much better than I expected! The addition of ginger and nutmeg gave this cookie the extra flavor it needed.
Almond Oatmeal Cookies
- 1 ripe Banana, mashed
- 2 TBSP Coconut Oil, melted
- 1 TBSP Honey (or Agave or Maple Syrup)
- ½ tsp Pure Vanilla Extract
- ¾ cup Rolled Oats
- ½ cup Almond Meal
- ½ tsp Ground Cinnamon
- 1/8 tsp Ground Ginger
- 1/8 tsp Ground Nutmeg
- Pinch of Sea Salt
- ¼ cup Chocolate Chips (optional)
Preheat your oven to 350°F. Stir together mashed banana, melted coconut oil, honey & vanilla in a medium bowl until well blended. Add oats, almond meal and spices and mix well. Stir in the chocolate chips. Spoon the dough onto a prepared baking sheet (lined with parchment paper or sprayed with cooking spray), about 1 TBSP each. Bake 15-17 minutes until the cookies are golden brown. Move to a cooling rack and allow to cool completely.