Banana Oat cookies (Sugar-free)

Banana Oat cookies (Sugar-free) 

Oats are a great source of soluble fiber that not only fills you up, but also helps delay stomach emptying, so you feel full for longer.  According to studies, the beta-glucan fiber found in oats can help regulate your appetite for up to 4 hours as well as help lower cholesterol. Cinnamon improves insulin’s efficiency, which helps regulate blood sugar levels. A Swedish study published in the American Journal of Clinical Nutrition showed that inclusion of cinnamon in the diet lowered blood glucose levels even with only 1/2 a teaspoon. Using olive oil replaces traditional butters found in most cookies and is anti-inflammatory to the body. Plus these cookies are tasty! 

Ingredients

1 cup mashed ripe banana
1 teaspoon ground cinnamon
1 1/2 cups rolled oats
1/2 cup SR flour
1/2 cup desiccated coconut (or ground flaxseed / almonds / LSA)
1/2 cup chopped almonds
1/4 cup honey
1/4 cup vegetable oil (or macadamia nut oil, olive oil, butter, coconut oil)
Optional - 1/2 cup cranberries or sultanas 

Preheat your oven to 160 C. 320 F – fan forced.
Combine all the ingredients into a large bowl.
Mix together well with your hands, squeezing the mixture together until it starts to bind.
Form into 12 or 24 cookies. You can also use a tablespoon, teaspoon or your hands.
Flatten slightly then sprinkle with rolled oats.
Bake for 30 minutes or until golden.
Makes 12 cookies or 24 small

Will keep for 5 days wrapped in a sealed container, i like to freeze them and eat them chilled! 

NOTES:  to make these cookies gluten free, use almond meal in place of the oats and flour and reduce banana to 60 g. Dried fruits can also be replaced with other dried fruits such as prunes, dates, apricots and figs.  Just make sure you chop them up first.