Quickie Nana Cookies


Eating only one cookie is hard. Really hard. The temptations are unreal. Raise your hand if you have eaten more than five servings of a batch you made before. But like Morpheus said, there is indeed a way you can eat an entire batch of cookies without the after-guilt. Rip out your rolled oats and a banana. That is all you need.

But wait, you say. Aren’t there at least five-hundred recipes with the same ingredients? Yes and no. Unlike most two-ingredient cookies, the trick to cut down all of the carbs and calories is to cook the oats prior to baking. Your normal oat naner recipe requires 1 cup of standard oats and 1 banana. One cup of raw oats has over 100 grams of carbs and 600 calories, while 1 cup of cooked oatmeal has only one-fourth of those carbs and less than 166 calories! Who knew that one minute of a little heat can make a big difference? Also, your oats will be a lot softer and easier to chew and digest. This is just me but I can’s stand raw oats. Just no.

Here are other bonuses you get from this cookie recipe:

  • Low in fat
  • Very low in sodium
  • High in fiber
  • Very high in manganese and potassium
  • Entire batch is worth less calories than a normal chocolate chip cookie

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I promise you won’t be disappointed if you end up having to eat with a spoon. My cookies were plain for the sake of testing out the recipe, but it turned out way better than expected! I highly recommend adding some chocolate chips, cranberries, coconut or peanut butter! So get off that computer right now!


  • 1 medium banana (use a sweetener if your banana is not ripe)
  • 1 cup gluten-free rolled oats
  • 1 cup water to cook the oats
  • Opt: cinnamon, vanilla extract, Stevia, protein powder, flax, chocolate chips, raisins, cranberries, coconut, peanut butter

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  1. Preheat the oven to 350F.
  2. Cook your oats in the microwave for at least 1 minute until soft.
  3. Mash the banana in a separate bowl and stir the oats and sweeteners in. If you prefer no banana chunks, then combine these ingredients in a blender or food processor.
  4. Chill in the freezer for 10 minutes or in the fridge overnight.
  5. Scoop tablespoon amounts of dough onto a baking tray (that’s been covered or sprayed). This makes 5 jumbo sized cookies, but you can always spread it out and make more minuscule amounts. Add in chocolate chips, flax seeds or other toppings.
  6. Bake for 5 minutes or more for crispier cookies.
  7. Let cool for 10-15 minutes.

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Decadent without sugar. Fluffy without baking powder. Incredibly filling. As you can see I went pretty psycho with the quantity of pictures. This isn’t even all of it!

They definitely hit the spot for breakfast, dessert or a midnight snack! For a potluck or if you’re a Raw Till 4 vegan, then I suggest to triple or even quadruple the recipe. And bring to friends!–with caution, of course. Their taste makes them not meant for sharing.

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These pillowy little cookies are mini godsends, I swear; for the sake of the recipe I baked them plain with a little flax seed, but I do recommend adding raisins, chocolate chips or any other toppings for some flair. But either way you better make these cookies. When in doubt, listen to the Matrix.

Love and bananas,


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