Snack: Banana Oat Cookies

Recipe by Woman's Day Kitchen Crunchy oats add texture to these soft, sweet banana cookies.

This recipe includes fertility superfoods such as:

Cinnamon, Cranberries, Apples

Health and fertility benefits of Banana Oat Cookies

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Researchers believe that cranberries contain substances that prevent infection-causing bacteria from sticking to the urinary tract walls. However, store-bought cranberry juice is typically all sugar - so make sure to stick with straight cranberries. Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

1 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. kosher salt
1 ripe medium banana
1 large egg
2 tbsp. canola oil
3/4 c. packed light brown sugar
1/4 c. granulated sugar
1/4 c. unsweetened applesauce
2 tsp. pure vanilla extract
1 3/4 c. old-fashioned oats
3/4 c. dried cranberries
3/4 c. pecan pieces

Instructions

Heat oven to 350 degrees F. Line 2 baking sheets with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In a medium bowl, mash the banana. Add the egg, oil, brown and granulated sugars, applesauce, and vanilla and whisk to combine. Gradually add the egg mixture to the flour mixture, stirring until just incorporated. Fold in the oats, cranberries and pecans.
Drop tablespoons of the dough onto the prepared baking sheets, spacing them 2 inches apart. Bake, rotating the positions of the pans halfway through, until the cookies are light golden brown, 12 to 14 minutes. Let cool on the sheets for 5 minutes before transferring to wire racks to cool completely.

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