Friday, May 21, 2010

No Sugar Oat Drops




When I first saw this recipe I was intrigued by the fact that these have NO sugar, butter, eggs or anything that can be considered unhealthy. Always on the hunt for things to throw at my kids at feeding time, I gave them a whirl. They are amazing, surprisingly light, incredibly filling and tasty, you can mix and match the ingredients to get a different result each time, adding different seeds  fruits or nuts.You can freeze them wrapped individually and  have a easy breakfast on the go.

1 1/2 cups regular rolled oats (use whatever type of oats you like)
1 cup coconut flakes
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 cup of almond meal (or nutmeal of your choice)
( If you want to make it nut free you could use a flour, just adjust the wet ingredients to get the right consistency)
1/2 cup mixed nuts, finely chopped
1 cup dried fruit (of your choice or chocolate chips or berries)

3 ripe bananas, mashed ( or substitute applesauce, or 2 eggs)
1/4 cup canola oil (or oil of your choice)
1 teaspoon vanilla extract

Preheat oven to 175C. Line baking sheet with parchment paper.

In a large bowl, combine rolled oats, almond meal, mixed nuts and coconut flakes. Stir in allspice and cinnamon. Add dried fruit and stir until well and evenly mixed. Make sure the dried fruit do not stick together in big batches.
In another bowl, combine canola oil, mashed banana and vanilla extract. Pour wet ingredients over dry ingredients and stir until well combined.

Take a large cookie cutter and press spoonfuls of the batter into it. Remove cookie cutter.  Or simply form balls with your hands and flatten slightly. Bake for about 20 minutes or until edges are golden brown.

*These are not gluten free, due to the use of oats. Please adapt to your personal preferences.

191 comments:

  1. No sugar and natural cookies to boot! Loving the sounds and looks of these!

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  2. how many cookies do you usually make with this recipe?? It looks great!

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  3. These look amazing! I love a dessert that's actually healthy... Can't wait to try them!

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  4. I tried these, and they came out good, but I just realized that you have almond meal listed, but it wasn't actually used in the cookies. I also noticed you used pecans and sesame seeds, but didn't list them in the ingredients; I assumed they were in place of the mixed nuts?

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    1. are you reading the same recipe as i am ? it does have almond meal listed in the ingredients and directions, and i can't see specifically where it says pecans and sesame seeds...maybe i am looking at a diffferent version, your post was about 2 years ago.....

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    2. christalovesotto, if you look at the reply from Lisa below this from 2 years ago... she fixed the issue that k13ko7 had with the recipe.

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  5. Thank you k13ko7 I have fixed, that over site now.

    Melomars I can't quite remember I think roughly 20 quite large ones. These are very filling, so I wouldn't make them to big.

    I want these again now..

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  6. These look yummy. Can I make them without using the cookie cutter and just spooning the mixture of a cookie sheet?

    Also, any nutritional information on this?

    Thanks,
    Carolyn
    http://eatlivebewell.wordpress.com

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  7. I really want to try this, but I am allergic to Bananas (I know, weird) - is there anything else you would suggest would work?

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    1. Bananas are used in place of the eggs - so if eggs are no trouble for you, try one or two depending on the egg size. If you still want to keep it egg free you can try a 1/4-1/3 cups of apple sauce and have the same effect. You can also Google "safe substitutes for eggs" and get a listing there!

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    2. I really like the flax seed egg replacer.

      3T Water
      1T Ground Flax Meal

      Equivalent to 1 egg.

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    3. Chia seeds and water are a substitute for eggs, so maybe you could substitute that for the bananas.

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  8. Made them today with a heart-shaped cookie cutter. Delicious and beautiful. Also, added some chopped prune to the mixed fruit. Delish.

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  9. I will absolutely be trying these! All I need is some bananas and these will be my snack for the week. Thanks so much!

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  10. Do you use quick oats or Steele cut? Or could you use either. They look incredible.

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    1. Bob's Red Mill Muesli would be wonderful too!

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    2. @Ms.Salli - I thought the same thing!

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  11. eggs and butter aren't bad for you. :)

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    1. That's what I was going to say too! They're actually really good for you. Canola oil, however, is AWFUL. Use butter in its place, or coconut oil.

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    2. Actually animal-based proteins can significantly increase your blood cholesterol level, so it depends on who you ask. AND canola oil is not awful at all - it is much preferred in terms of health to vegetable oil, so check your sources on that one. but I agree that coconut oil is an even better replacement.

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    3. ACTUALLY, saying "animal-based proteins" is really vague. it's not the proteins that cause an issue but the specific types of fatty acids and other content of the food. Studies have shown that dietary cholesterol is not directly related to an increase in serum cholesterol. Far more important is the type of fatty acids consumed. Further, certain types of sugars (sucrose) and short-chain carbohydrates have been shown to negatively serum cholesterol levels as much or more than various fatty acids. http://www.ncbi.nlm.nih.gov/pubmed/19627662
      http://jn.nutrition.org/content/95/4/633.full.pdf

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    4. Canola is a GMO crop and not a good choice to include in any recipe.

      "Canola oil is developed from the rapeseed plant, which is part of the mustard family of plants. These oils have long been used for industrial purposes (in candles, lipsticks, soaps, inks, lubricants, and biofuels). It’s an industrial oil, not a food."

      http://bit.ly/zzGHFi

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    5. Tae; Canola isn't a healthy oil due to it's trans fatty acids which are a direct link to disease. I also agree with the GMO issue. As far as being used in industrial purposes, so is olive and coconut oil so that isn't a good argument. But try googling "dangers of olive oil" and read up a little on it. It has been GRAS (Generallly recognised as safe) with the FDA, though without any studies done on it to prove so. I don't trust the FDA because this is not an unusual practice for them and though "they" say it's safe and healthy, I prefer to check into these things myself. Olive oil and Coconut oil are good replacements. They are a bit more expensive but worth it. We also use butter here instead of processed foods like margarine. And when baking try to replace at least some of the oil with apple sauce or other fruit puree.

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    6. I love cooking with Olive Oil - its thinner and you don't need as much. You, also, don't need as much heat to cook with because its is thinner and it heats very quickly. Watch the cookies in the oven - they may brown quicker depending on your oven temp. :)

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    7. I've found grapeseed oil is a great replacement for baking. I buy it at Costco (USA) in a 2 liter bottle for a reasonable price. Coconut and olive oil change the flavor of baked goods. Just a thought.

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    8. Coconut oil is another healthy alternative.

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  12. Wow!!! Great post!! I believe I will be making these soon!! xo

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  13. @grassrootsmovement--some recipes work when you substitute the "glue" (usually a fat, like butter or shortening, but sometimes things like bananas) with applesauce. You should definitely give it a shot & let us know how it turns out! You'll probably have to give it a few different tries to see what proportions you need, so if it were me, I'd plan on making a few half batches and just leave out the dried fruit (the most expensive part) until I've got the rest of the "dough" baking right, because the dried fruit won't have any effect on how they cook up. Also, since it sounds like a pretty dry recipe, you may want to drain the applesauce through some cheesecloth or even a really fine sieve before using it. Good luck! Definitely post your results if you try it! :-)

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  14. please convert 175C to oven degrees

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  15. Judi, it would be about 350F. Google is my bff :)

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    1. oh wow -- so That is why I just ate 3 raw cookies today -- Ill try again at 350.

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    2. OMG I am so glad I read the comments before I started. I was totally going to do 175 F, and I was starting to wonder if my oven even went that low. LOL, I would have been eating raw cookies along with Sarah.

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  16. I bet pumpkin puree (not pie mix) would work for anyone allergic to bananas.

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    1. That sounds like a great sub. Our house has treenut/peanut allergies. Any suggestions on subs?

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    2. I love that idea even without a banana allergy! This is now destined to be a year round favorite. :)

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    3. Ooooooohhhhh delicious. I <3 you for that suggestion! I'm also allergic to bananas!

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  17. I cannot wait to make these! Thank you!

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  18. Butter and eggs aren't unhealthy ) But I love these awesome cookies! I replaced the canola oil with coconut oil, because vegetable oil IS unhealthy! Yummy!

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    1. Bobette, if I'm not mistaken, canola oil is a Flower oil, not a vegetable oil. But I have no doubt that coconut oil is more healthy.

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    2. Vegetable Oil = Plant oil = Flower Oil. Canola oil is extremely bad for you and should not be used in this recipe (or any recipe, for that matter). The process of extracting oil from rapeseed (or corn, or sunflower, or any other vegetable oil) requires a high level of heat that oxidizes the oil as it is created (because it's done on an industrial level these days- this oxidization doesn't happen if it is pressed the old fashioned way, but you get way less oil out of a plant when you do that so it's not as profitable). The cells of the oil are then mutated and disfigured and your body responds as though you've eaten a foreign object (not meant to be digested) by creating inflammation. That inflammation causes a whole slew of problems, including heart disease, and cancers (by way of cellular miscommunication). To be replaced with coconut oil, or my personal favorite, butter.

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  19. These look incredible. Can't believe that without all the "basic" cookie ingredients these still taste amazing. Must find out for myself asap! :)

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  20. Seriously, no sugar? WOW! These look wonderful.

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  21. Awesome! I'll have to give these a try soon!

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  22. WOW. This is great! The first recipe I have found that really doesn't have any sugar other than that found in dried fruit! THANK YOU!!!

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  23. Nutrition Facts

    User Entered Recipe

    20 Servings

    Amount Per Serving
    Calories 120.2
    Total Fat 6.6 g
    Saturated Fat 1.7 g
    Polyunsaturated Fat 1.4 g
    Monounsaturated Fat 2.9 g
    Cholesterol 0.0 mg
    Sodium 83.0 mg
    Potassium 142.6 mg
    Total Carbohydrate 15.1 g
    Dietary Fiber 2.1 g
    Sugars 6.9 g
    Protein 2.0 g
    Vitamin A 0.2 %
    Vitamin B-12 0.0 %
    Vitamin B-6 4.9 %
    Vitamin C 2.5 %
    Vitamin D 0.0 %
    Vitamin E 4.5 %
    Calcium 1.0 %
    Copper 5.0 %
    Folate 1.3 %
    Iron 4.4 %
    Magnesium 3.8 %
    Manganese 9.5 %
    Niacin 1.6 %
    Pantothenic Acid 0.9 %
    Phosphorus 3.0 %
    Riboflavin 1.6 %
    Selenium 1.2 %
    Thiamin 1.8 %
    Zinc 1.5 %


    *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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  24. I'm not familiar with 'almond meal' where do I find or how do i make? Look great! Was just thinking i need to find a quick, healthy. snack for the kids!

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    1. you can buy it at Trader Joe's!

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    2. Found it at Super-Walmart next to other flours.

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    3. Google it. But basically you take whole or raw almonds and pulse them in a food processor. Do small batches until they are ground, go too far and you will create almond butter. :D

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  25. Do you have any suggestions on what you could use instead of banana? I am allergic to it, so obviously couldn't use it.
    Thanks
    Trish

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  26. use applesauce or prunes for Trish. :) I think Prunes might be the best texturally.

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  27. Allergy to almond, what to use instead? Thanks for sharing this scrumptious recipe.

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  28. @bobette you're right, butter and eggs aren't unhealthy in moderation. However, vegetable and canola oil aren't unhealthy either. Studies have been taken out of context. Only if heated to rediculously high heats with multiple reuse is canola oil unhealthy. In other words, you would have to burn the crazies out of the oil or keep using the same oil over and over and over and over again. Check the research and the site's sponsers, bet they're trying to sell you coconut oil.

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  29. You don't need any added sugar with dates and bananas. They each have the highest sugar content of their respective categories.

    Those of you with allergies, shouldn't you be the one that knows the proper substitutions? You can't expect every blogger with a recipe to know every possible replacement.

    That being said, I can't wait to try these.

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    1. I have to say this sounds a little harsh. I don't necessarily think they expect the blogger to know all the answers. Rather I think they are looking for answers from others that have similar allergies and have more experience with substitutions which get tricky at times since it often isn't the same in every recipe and you need to know what the function of an ingredient is to know how to substitute for it which usually takes some time to learn and you can't always find the answer by simply doing a google search. Yes I know that was terrible grammar and I'm sorry but you get the point.

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    2. Susan,

      I'm so glad you asked! I haven't used nut meals at all (we have tree nut and peanut allergies), so I have no idea how it behaves or what would be a good sub.

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    3. Agreed- thank you Susan! I have just learned, a week ago, that my son has food sensitivities to gluten, eggs, and dairy. I have no idea how to substitute these things so this is how I am learning- looking at recipes, blogs and comments to find what other people have done. I'm sure it will take a while, but hopefully I can eventually be the one offering solutions to other people but until I do, thank goodness for the people who have asked because I am learning a ton! Isn't that the point of blogs? Sharing ideas and learning?

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  30. @commoncentshopper- i agree, if you have allergies, then you should be able to search for substitutes yourself!

    That being said, I'll help out (this time) ;). Almond meal can easily be replaced with any other type of flour, from nut meals like peanut or beans like chickpea/garbanzo, to simply some wheat flour (recommend white whole wheat, or whole wheat pastry). I assume coconut flour would work as well? Not sure if that requires special treatment. It's possible grinding some oats for oat flour would work as well. Also, to make these even healthier, I'd recommend fresh/frozen fruit instead of dried! Dried fruit it very high in sugar and sometimes has less fiber and nutrients than fresh. I would do a small dice on an apple, or toss in some frozen blueberries.

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  31. For an even healthier, lower sugar, lower fat version--try these substitutions:

    Instead of almond meal, use ground flax seeds
    Instead of the banana and the oil, use pumpkin puree (canned is fine, but not the pumpkin pie filling)

    Since the moisture I'm using here is pumpkin, I added some ginger and nutmeg to the spices. Pumpkin doesn't have nearly as much sugar as bananas, so I also added a few packets of stevia (ex: truvia). Walnuts work well with the pumpkin flavor.

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    1. i was wondering how much pumpkin? i'm a CLUELESS cooker!!

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    2. Yes, I was wondering....how much pumpkin???

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  32. these could be classified as vegan.... no?

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  33. I'm on a diet, and these might just be my answer to a cookie craving!

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  34. @commoncentshopper, I agree most with allergies should know the substitutes but I would like to thank Unknown for giving hte substitutes. My children do not have alleries(we are lucky) but they have friends at school who are and we have a nut free school because of that. So for those of us who don't deal with this on a regular basis, Thank you Unknown.

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    1. Just saw this today. We live with nut allergies and gluten allergies and latex and shellfish allergies LOL. For these cookies both oat flour (oats whizzed in the blender or food processor to a flour consistency would work or just all purpose flour in its place. Coconut flour sucks up moisture like a dry sponge in the desert so I would not recomend it for this recipe (because then you have to change the other ratios for the liquid, oil,etc).
      For the mixed nuts in the recipe simply substitute more rolled oats or coconut flakes/shreds in place of the nuts so that you can send them to school.
      For those with the banana allergy you can use pumpkin puree with excellent results. Applesauce is good too but I would recommend extra thick applesauce and cut back on the oil just a bit to make up for the extra moisture content.

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    2. Perhaps not everyone asking for suggestions on substitutions due to allergies has known for years that they have these allergies, and are just beginning to learn about making these adjustments in their diets. It never hurts to be helpful if one has the knowledge and information. Just sayin'

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  35. These were super good. I substituted 1/4 cup of unsweetened applesauce for the oil. Definitely the answer to a cookie craving. Thank you so much.

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  36. Fashionably Adorned - yes, this recipe is vegan...which makes me very happy! :)

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  37. love this recipe! they're in the oven right now, can't wait to try em. I would add, as a few others have on this comment thread that butter and eggs (esp. if pastured) aren't bad for ya! So i subbed butter for oil and threw in 2 eggs. But a cookie recipe without flour or sugar....sa-weeeet! Check out work by Gary Taubes, novelist and NYTimes contributer, on the myth of saturated fats.

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  38. If I wanted to send these to a friend in Chile, how long do they stay fresh for?

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  39. One note: the coconut, unless fresh unsweetened, will have sugar.

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  40. I didn't see that these are gluten free as well. A HUGE plus in my book!

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  41. a friend of mine, who is allergic to any kind of nuts, takes sesame, sunflower and pumpkin seed as a substitute

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  42. My son is allergic to nuts, can you advise a replacement for the almond meal? Thanks!

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  43. I made these today, substituted olive oil, didn't use salt and mine were pretty big. Pretty good, I did lightly drizzle with honey at the end for a little more sweet. They remind me more of banana bread than a cookie but they were tasty and helped with the cookie craving I've been having this holiday season.

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  44. Turned out better than expected. I saved the recipe :-)

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  45. Thank you so much for this recipe!!!

    I tried these the other day, and I love them! I'll definitely be putting them into my regular rotation in order to keep healthy snacks on hand. I posted your recipe to my blog: http://blahtota-daa.blogspot.com/2012/01/food-rule-5-no-sugar-oat-cookies-and.html

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  46. Can I leave the oats out? Would that change the recipe? If so what can replace that? Can't wait to try them!

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  47. Has anyone tried to figure out WW points?

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  48. I made these yesterday they were yummy!! For the dried fruit and nuts I used 1 1/2 c of the fruit and nut mix I bought at costco. It has raw walnuts, almonds, pistachios, dried cherries and cranberries.

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  49. Based on the nutrition facts in an earlier post, the WW points would be 3 pts/serving. I assume each serving would be 1 cookie.

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  50. ground flax seeds also work as a binding agent (to replace the bananas)- I think Lorna Sass substitutes 2 Tbsp ground flax and 1/3 cup apple juice or water for an egg- grind the flax seeds in a spice mill or coffee grinder and then mix them with the juice in a food processor for 30-60 seconds until you get a thick egg-y mixture.

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  51. Can't wait to try these! Just have to add to all those who commented about eggs and butter - they are loaded with cholesterol and are high in calories. So, although the dairy industry has spent millions brainwashing the public that eggs and butter are healthy, do a little research and I bet you will realize that they aren't "health food"... unlike these cookies that are loaded with omega-3's and I bet are higher in protein than most cookies.

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    1. This comment has been removed by the author.

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    2. grass fed animal fats are very healthy! Because they have the diets nature intended the good cholesterol very high and balances out the "bad" cholesterol. This applies to meat, dairy and eggs that have been properly raised and handled. The factory raised animals are sick so make "sick" food. Dr. Weston A. Price has done amazing research on this if you would like to know more just google him. :) Can't wait to try the recipe!

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    3. I would still prefer to eat eggs and butter over any of the other processed junk out there that we often use as substitutes. Also, if you use gluten free oats, these will be gluten free! Awesome! Also, grapeseed oil is a good substitute for many oils and is actually healthier than most oils.

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  52. I am going to make these for sure....allergies here so subbing whole wheat flour for the almond flour and just using sunflower seeds for the nuts..will definately toss in some flax seed meal and use coconut oil as a sub for veg oil..thanks for the recipe!!

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  53. i am making these right now! smell great. there were a few things that i didn't have on hand, almond meal, nuts...but i did add some fresh blueberries that were starting to get mushy. can't wait to taste!

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  54. Do you think you could use different types of baby food fruit as a sub for the banana? Also I just put sliced almonds in my food processor for a few seconds and got almond meal really fast.

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  55. So I made these with some minor variations. First of all I doubled their size (made ten) and put them in a muffin tin to bake so I could use them as a sort of breakfast cookie. I ground almonds instead of using almond meal because I couldn't find any locally. I put in about 3 tbsp of ground flaxseed, I used raw sunflower seeds and chopped almonds as my nuts, organic ground coconut instead of flakes and I used baking raisins for the dried fruit. That being said I love the flavor and the texture but they are soft and falling apart just a little. Does everyone else find that they stay soft? Have you tried freezing them and then popping them in the microwave to defrost? I made so many and they're really just for me to eat one every other day or so and I don't want them to go bad. The flaxseed meal will go bad I think if I don't freeze or at least refrigerate them. I'm thinking I need a better binder so maybe soaking the ground flaxseed in a bit of juice before combining it with the ingredients might help. Any thoughts?

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  56. I tried this recipe except used wheat flour instead of almond meal, and used 2 less bananas and used applesauce instead. Came out OK, but not as good as yours! Thanks!

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  57. I did the ww points, but I changed the recipe to include white whole wheat flour instead of almond meal, and apple sauce for the bananas (I'm not allergic, but my bf and I both just don't like them!) That way, its 2 points/cookie

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  58. These were yummy! I used almonds as my nut and a mixture of apricots, dried apples and prunes as my fruit. Next time I might try almond extract since I LOVE almond flavor. I do think sunflower seeds would be yummy in this recipe too! Thanks for posting!

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  59. This comment has been removed by the author.

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  60. Has anyone tried to make these without coconut?
    thanks

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  61. I was wondering about not using the coconut as well. It's not easy to find here in Turkey where I am currently living.
    THanks!

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  62. these were fantastic! I substituted 1/4 cup unsweetened apple sauce for the canola oil also. these have great flavour! can't wait to share them!

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  63. Re being gluten free, I think you have to be careful with oats.

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  64. New information out there that coconut oil is being used to help people with Alzheimers reverse memory and overall energy issues. I haven't researched it yet, plan on it, but I for one will keep the coconut in the receipe when I try it.

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  65. These look so yummy! I would avoid flax though, there is a lot of negative information about flax and that it goes rancid. Butter and eggs are good foods in moderation but a lot of people are allergic! I would sub coconut oil for canola, because of GMO there is more wrong with it than just high heat and resuse. For gluten free, get Bobs' red mill GF oats! I would add some of the Mila Chia seeds to raise the Omega 3 instead of flax. I quit flax altogether and have switched to the new super food chia! Best source from Mila!

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    1. I agree! Love coconut oil! So good for you.

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  66. I didnt ues oil at all. Added an extra banana (Im out of oil). Still yummy! My daughter (2) loves them, too. Definitely awesome to eat while pregnant instead of Tollhouse Chocolate Chip hahaha.

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  67. These are finishing in the oven right now and I can already tell by the smell that with some substitutions (GF oats and oat-flour, a seed combo instead of nuts, etc), these will be great for potlucks because they are delicious AND meet a multitude of dietary restrictions!

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  68. These sound delicious! Will be making tonight.

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  69. Made these with a few minor changes: used brown rice flour instead of almond meal, coconut oil instead on canola oil and added 1 cup agave nectar and 1 cup unsweetened apple sauce. They are yummy!!!!

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  70. these are delicious! I've made 2 batches already - they keep real well (and taste better) kept in the fridge!

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  71. Just finished baking these. Very yummy when warm.

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  72. Hi, I just used the oats, canola oil, 2 bananas and some chocolate chips! Keep it simple! Makes about 9 and are yummy!

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  73. Pinterest has a 'DYI' almond milk that has the ground almonds left over. I think I'll be using those as my 'almond' meal. Always looking for a way to use up what I have. This sounds YUMMY. Can't wait to try it!

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  74. We made one very similar to these with no oil at all, we used 1 cup of unsweetened applesauce and they were wonderful!

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  75. Just finished a batch. Left out the coconut and added some extra oats, ground flaxseed and wheat bran. They came out great! Just reading all the comments now - next batch, I try without the oil and use unsweetened apple sauce. Thanks!

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  76. I tomorow will cook this cakes...thank you receipt :)I think will big surprise :)

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  77. thx so much for posting. Can't wait to try!

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  78. Thank you for this recipe! I just made them (used applesauce instead of oil, 1to1 ratio) and they are wonderful! What a great way to start the day.

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    1. I was thinking of trying these with the same substitution. Thanks for coming back to say it worked well!

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  79. I am bummed, These taste wonderful but don't hold together well for me....what did i do wrong??? was making them to take to a brunch in the morning.

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    1. I just realized i forgot to put in the meal! i totally screwed up! LOL!!!

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  80. Any suggestions for someone allergic to nuts? and milk? I realize there is no milk in this recipe.

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  81. I made these today and pressed them into muffin tins (no liners) which I had lightly greased with coconut oil. This worked so well! Was able to press them into the perfect shape and I got a yield of 24. Deeelish!

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  82. These are amazing! My husband and I have recently started a 90 day health and fitness challenge and these cookies are PERFECT when we are craving the sweets! I am going to be sharing this with everyone! I also am going to try this with Chocolate PB2 instead of the dried fruit. It might be interesting :)

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  83. I use (Hollywood brand) Safflower oil in recipes that call for something other than olive oil. Safflower oil is cold-pressed and good for you . . or so I've heard.

    Theses look really good, will give them a try. Snacks for me!

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  84. Hi Blueberry Girl - It seems you forgot to put the salt in the instructions of this recipe.

    P.S. I made the cookies, and once baked, they are fabulous mixed with almond butter and Greek yogurt. Makes for a yummy and healthy breakfast. I love them, thanks!

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  85. Wow these look cool. I'm plant based, no oil for me. So I'm going to give them a try without oil. Any suggestions to replace it or do you think it might work. My first thought is applesauce. Thanks!!

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  86. Thanks for this great recipe. I plan to make them as suggested the first time and then I might try some of the great substitutions your readers have provided. For whatever it's worth to the conversation, I'm a heart patient. Canola oil is recommended by the American Heart Association so I feel confident using it. I think I would put my trust in research by the National Institute of Health for other foods before I would in just a few individual's opinions. Just saying.

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  87. Think this would taste good without the coconut? Any suggestions on a substitute? thanks!

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  88. Fantastic, thanks for sharing this recipe.

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  89. Are you using unsweetened coconut? Usually unsweetened flakes are much smaller, more like grain. Otherwise, there's a LOT of sugar in sweetened coconut. Just my 2 cents.

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  90. I love the receipe just wondering if you are able to replace bananas with anything else ???

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  91. Great blog - and the recipe looks wonderful - will try it tomorrow! Thanks for sharing! I also found it on pinterest!

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  92. I have shared your link on my blog. The feature will be up on the blog on wed the 11th of July.
    http://shoppegirls.blogspot.com.au/

    Vicki

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  93. can i use wheat flour instead of the Almond meal?

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  94. My kids love these for breakfast (and I do too!). I have used fresh blueberries with good results, as well as batches with craisins and with some leathery apple slices I tried to dehydrate in my oven. This recipe is delicious every time. I have substituted coconut oil with great results, too. I may try the applesauce sub for oil to see how that goes. Or subbing the pumpkin for banana in the fall - yum!

    You don't have to use a cookie cutter if you don't want to; the idea is that the cookies need to be formed and need to stick together. You can form a ball of the dough with your hands, squeezing it gently together, then press it flat on the cookie sheet. Do use parchment paper or a Silpat mat if you can, though. Although I've also had good results with my baking stone.

    I have a major sweet tooth, but I really don't think these need any added sweetener (but if you do, sweeten away!).

    Oh, and I find the unsweetened coconut in the bulk section at Whole Foods. I make the almond flour by just pulsing almonds in the food processor, as several have noted above.

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  95. This recipe is right up my alley, although I'll have to ditch the canola oil. Can't stomach it.

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  96. To keep the dried fruit from clumping together put it in the almond meal first or whatever flour you are using so that it coats the fruit. Then mix the meal/flour with the other ingredients as directed.

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  97. I made these tonight using coconut oil instead of canola. They are a little crumbly, but otherwise very tasty and filling. I might try this recipe with a little almond or apple butter mixed in next time.

    Dr. Crystal Frazee, PT
    Health Coach
    Thriving With MS
    http://www.facebook.com/ThrivingWithMS

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  98. Made this recipe twice and it is great! I decided it was easier to make "bars" instead of cookies. I just pressed down the patter onto a cookie sheet (1/2 inch thick) and baked it for the same amount of time as the cookies. The second time I substituted apple sauce for the vegetable oil. It was great! This recipe is definitely a keeper!

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  99. For a meal replacement as suggested for Breakfast..these don't have enough protein for me. I am thinking an addition of protein powder (2 scoops) could be included no problem and would bump up the protein factor quiet a bit. I do that with my oatmeal, tastes divine and you would never know. Also adding something for additional fiber might be nice...flax seed?? Maybe? Will have to try these. Thanks for the nutritional breakdown.

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  100. does anyone know of a replacer for almond meal? my son has nut allergies so thats a no go. im just wondering if a little regular flour would be okay to replace? these would be a hit as "breakfast cookies" around here :)
    thanks
    kelly-tillotson@hotmail.com

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  101. I just made these. They smell amazing, but have crumbled and not really stuck together very well. Not enough banana maybe?

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  102. Just made these w 3/4 cup of applesauce in place of the oil. I have a convection oven, so I only cooked them for 18 min instead of 20. They are pretty good, a lot like eating a bowl of thick oatmeal!

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  103. Thanks for posting this! I have really enjoyed making these!
    http://sweetspatulas.com/2012/08/12/breakfast-granola-bites-gluten-free-dairy-free-vegan-no-added-sugar/

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  104. These are wonderful! I used coconut oil instead of canola, unsweetened shredded instead of flaked coconut, and unsweetened dried tart cherries and pecans for the fruit and nut. Very delicious and filling. Thank you!

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  105. Yum! Found this on Pinterest... gotta love that! New Follower! ;)

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  106. Looks great! I'm looking forward to trying this.

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  107. Awesome! My favorite cookie and it doesn't even have chocolate! I used flaxseed meal since that's what my grocery carries. My baked at 350 for 18 minutes. It's 190 calories per cookie following the recipe (plus 2 TBS flaxseed added for more healthy goodness). This made 15 servings using my 1/4 cup cookie scoop.

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  108. I was excited about these being super healthy until I saw that it has canola oil in the recipe. I would substitute butter or coconut oil instead to really keep it healthy since canola oil is one of the leading causes of cancer and heart disease. I also might add some ground flax seed for fun and some brewers yeast to make it a good lactation cookie for nursing mommies like myself. I'm eager to try these since I'm really into wholesome breakfast cookies right now. Thanks for the recipe.

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    Replies
    1. Yes. Canola oil is also one of the leading causes of car accidents.

      -_-

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  109. Agree with Sarah. I was on board until we got to the canola oil. I will replace with coconut oil. I also think eggs are healthy, so I'll add an egg.

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  110. First batch is in the oven. I added peanut butter to the bananas and oil mixture. Should be interesting.

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  111. In the oven, only i did as a bar cookie...ill just slice to 20 :-)

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  112. is almond meal hard to find? i like the idea of baking them as bars!!

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  113. i use flax seed meal! i sometimes have issues with almonds giving me hives, so I used flax seed meal as a healthy alternative and they are delicious!

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  114. I made these with a few changes ( I forgot to buy coconut). They are just the breakfast blobs my college-age-vegan-healthy-eating daughter needs! I'm curious about all the previous comments about healthy/unhealthy oils. Wasn't coconut oil banned from movie theaters sometime back for it's surprisingly bad effect on our health? (man! it tasted soooo good, too!)

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    1. Yes, You are right about the coconut oil used in movie theaters, but that was processed and hydrogenated. One of the healthiest oils you can use is Organic Virgin or Extra Virgin Coconut Oil. If you google Tropical Traditions website, they have a lot of very good information about all the benefits of this type of coconut oil. It is much better for you than any type of vegetable oil.

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  115. I added chocolate chips!! it was awesome!

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  116. Is there a printable version of this recipe? Thanks!

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  117. Yum. For the "binder" I used a small banana and two eggs, then added 1/4 cup flaxseed and a little bit of water. I used melted coconut oil rather than canola. For the chopped nuts, I put in a combo of sunflower seeds, pepitas, and walnuts. :) They took 15 minutes at 350 degrees Fahrenheit (my oven runs a little fast though).

    These were nice on their own, but I added a dollop of homemade cream cheese frosting to make them "special": equal parts butter and cream cheese, whipped together with some lemon juice and sugar. That took down the health quotient a bit but I really didn't use that much for cookie, and it was a nice touch!

    Thanks for the recipe. I can foresee doing a lot of these, with variations, in the future.

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  118. In another bowl, combine canola oil, mashed banana and vanilla extract. Pour wet ingredients over dry ingredients and stir until well combined. sugar free oatmeal chocolate chip cookies

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  119. Just made these cookies and although the ingredience seemed yummy, your directions of 20 minutes at 170 degrees, must have been celcius because after 20 minutes they were still RAW. Maybe you mean"t 275 F ??????
    bcflyguy

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  120. The C in 175C stands for Celsius.

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  121. These are so yummy! It smelled so good when they were cooking and I am having trouble eating them all! I added some cocoa nibs with raisins and walnuts, allspice and nutmeg since the hubby is allergic to cinnamon, and apple sauce in place of the oil. So good! Thanks for the recipe.

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  122. Oooh...sounds good! Saw this on Pinterest :)
    Jana @ 333 Days of Hand Lettering

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  123. can you use frozen berries (blueberries/raspberries)? how long do they keep for?

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  124. My 5 year old loves these, and I love that I can give her "cookies" whenever she wants :) I added 1/3 cup of whey protein powder to sneak in extra protein. Wasn't sure how it would effect the consistency or taste, but she didn't notice any difference. Will probably add more next time. Thanks for sharing!

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  125. Do you sub butter equally for the oil? 1/4 cup of butter for 1/4 cup of oil? I'm also going to sub in eggs.

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  126. Wondering what to put in in place of coconut flakes....

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  127. I prefer muffins that cookies. They are more delicious that cookies. I'm looking for some good recipe of muffins so that I'll make lots of muffins at home for the birthday party.

    Regards,
    Finn Felton
    Kopi Luwak

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  128. How much Apple Sauce do I use in place of the banana's?

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  129. Not sure if this has been addressed before, however, Oats are gluten free. The issue is not the oat itself but cross-contamination from other grains in the field and oats that have been processed in a plant that also processes other grains like wheat. If you want to guarantee that they are, there are Gluten Free Oats on the market (I buy mine at a health store), you just have to search for them. You can also Google it if you doubt me...... :-)

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  130. Thank you for that clarification Nicole. I added that note on later as I saw this recipe copied a few times and being listed as gluten free. I may edit it again to be more specific.

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  131. Bob's Red Mill has gluten free oats. FYI.

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