Conventional advice about healthy eating and weight loss always says the same exact thing. Don’t keep sweets in the house. Don’t keep cookies in the house. Stay away from desserts! At SkinnyMs., we understand that ignoring our cravings for sweet treats can lead to overindulging in rich, sugary foods. A better way to keep cravings at bay is to keep clean eating sweet snacks that are low in calories, fat, and sugar, stocked at all times. When your sweet tooth hits, you’ll reach for a healthy treat, instead of heading to the store for Haagen-Dazs.
Today’s healthy cookie recipe is a delicious combination of cherries and almonds, sweetened with a beautiful mix of bananas and dates. Simply mash the dates and bananas, and mix them with the cherries, almonds, and almond flour, and bake! The tart cherries pair beautifully with the uncompromising sweetness of dates and bananas, and the almonds give these cookies that spectacular crunch that seems to make sweet treats that much more delectable.
With no added sugar and no processed or refined ingredients, these cookies are a far cry from the packages of storebought cookies that seem as if they were designed to wreak havoc on your healthy eating plan. Antioxidant rich cherries are bursting with fiber, and almonds and bananas add superfood appeal.
Yields: 10 servings | Serving Size: 1 cookie | Calories: 175 | Total Fat: 6 g | Saturated Fat: 0 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 1 mg | Carbohydrates: 27 g | Dietary Fiber: 4 g | Sugars: 11 g | Protein: 5 g | SmartPoints (Freestyle): 6
- 1/4 cup dates
- 2 ripe bananas
- 1 cup old-fashioned oats
- 1/2 cup dried cherries
- 1/2 cup almond meal
- 1/2 cup almonds, crushed
- Preheat the oven to 325 degrees F.
- In a processor or mini chopper, make a paste out of the dates.
- In a large bowl, mash the bananas then mix in the dates, oats, cherries, almonds and almond meal.
- Prepare a baking pan lined with baking paper then scoop some batter on it, giving them space in between.
- Bake for 15-20 minutes or until desired texture.
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