Update: Gluten-Free, Egg-Free, Sugar-Free, Soy-Free, GUILT-FREE Oatmeal Cookies
I have been making these gluten-free, egg-free, sugar-free oatmeal cookies quite a bit recently… my husband LOVES them… but for the last several times I’ve been making them an even easier way than specified in the recipe. Plus the end result is a more flavorful and even healthier cookie!
I make these cookies entirely in the food processor. I start by pulsing the bananas until they are a thin puree… add the other ingredients except the oatmeal, nuts, and raisins all at once and pulse a couple of times until everything is incorporated… add all of the oatmeal and the nuts and raisins and pulse again. It takes only a couple of quick pulses and this cookie dough is DONE. Healthy, homemade cookies made from scratch in just minutes… what can beat that?
I have found that pureeing the bananas instead of mashing them makes a tremendous difference in the sweetness and flavor of the cookies. I think this is because the thinner puree is “wetter” than mashed bananas and can be more evenly distributed throughout the dough so the sweetness and flavor of the bananas is more pronounced.
Don’t you love the idea of guilt-free “good for you” cookies? All of the ingredients for these cookies are “super healthy” except for the butter, so in the last couple of batches of cookies, I have substituted two or three tablespoons of olive oil for the butter specified in the recipe. I expected the cookies would have a different texture or taste, but we don’t really notice any difference. I wouldn’t recommend a strong-tasting olive oil for these cookies, but a light olive oil works well. I use less oil than the measurement for butter because oil is 100% fat but butter is only 80% fat. I’m also thinking it might be possible to leave the butter or oil out of this recipe altogether without a noticeable flavor or texture change. I’ll probably try that next!
Written by Shirley | Filed Under Cooking & Baking from Scratch, Frugality & Nutrition series, My Family's Favorite Recipes, My Soy-Free Recipes
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Comments
Comment by Nikii:
Hi, I haven’t made these yet. However this recipe is exactly what I have been looking for!!!
I will be using the milk/butter free version in the blinder on puree/ pulse
I’m making them for AWANAs which two of the children are allergic to eggs and possibly milk plus I like to give my own Children only Healthy deserts (they call fruits and most veggies Gods natural candy) Thxs so much for taking the time to post this I also really appreciate the alternates in the article.
I am going to add a sugar/dairy free frosting for decorating. Wish me luck on finding that recipe (lol) hmmm… Maybe I’ll make a banana frosting if you have any ideas fill free to e-mail me :) (I need it for Wednesday evening)
Thxs again Love a happy mom of 2 :)
Comment by deegee:
made these last nite…supper yummy and the perfect amount of ‘sweet’… thanks!
Comment by Anna A:
I made the updated version today, they were very, very good indeed. I will be making these often. Thank you for the recipe.
Comment by Victoria:
Hi,
I made these for my husband who has recently developed son food allergies, I made it with a dash of oil instead of butter and I used coconut milk instead of cow’s, they are delicious!!!!! thanks again for your wenderful recipes!!!
Comment by Kate:
I havent made these yet, but I know that you can often use avocado as a replacement for butter in baking (and you can’t really taste it. I’ve made vegan pudding that was banana & avocado based. You could also use coconut, almond, hemp, or rice milk instead of the skim milk. I plan on making these with olive oil or avocado and coconut milk for my rather allergic boyfriend.
Comment by Briana:
I made these cookies for my son who has a lot of food allergies. He loved them & so did I! I’m very happy I found a recipe like this :)
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