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Banana Oat Cookies with Leftover Easter Chocolate

Recipe by Lotta Andonian, MS, RDN

This recipe transforms leftover Easter chocolate into a nourishing treat. A small amount of chocolate is used intentionally as a sweetener in these cookies that otherwise contain no added sugar. With a base of oats, these cookies are rich in soluble fiber, to help slow digestion, regulate blood sugar, and improve satiety, while also supporting heart and gut health. The recipe also features healthy monounsaturated fats from the nut butter, and flaxseed contributes additional fiber along with omega-3 fatty acids. The small portion size makes it easier to enjoy something sweet while keeping total sugar intake reasonable.
For an extra health boost, pick dark chocolate with at least 70% cacao, which is richer in antioxidants and lower in sugar. If using filled chocolates, choose peanut butter or hazelnut butter fillings for extra healthy fats and protein, and less sugar than crème or caramel fillings.

Makes 16 cookies

INGREDIENTS 

  • 2 very-ripe bananas
  • 2 tablespoons almond butter, peanut butter, hazelnut butter, or tahini
  • 1 teaspoon vanilla extract
  • 1 cup rolled oats (gluten-free if needed)
  • 2 teaspoons ground flax
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup chopped leftover Easter chocolates (such as chocolate eggs with hazelnut butter, peanut butter, salted caramel, or crème filling) or chocolate chips

DIRECTIONS

  1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
  2. Mash the banana, nut butter or tahini, and vanilla extract in a medium bowl or blend in a food processor.
  3. Add the remaining ingredients and mix to combine.
  4. Line a baking sheet with unbleached parchment paper.
  5. Using a tablespoon, scoop the dough and place them evenly spaced on the prepared baking sheet. You should have about 16 cookies.
  6. Bake for 10-12 min until browned. Let cool and enjoy!

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