Healthy Banana Oat Cookies with Greek Yogurt and Cashews
Soft, protein-boosted oat cookies sweetened mostly by ripe bananas, with Greek yogurt for tenderness and roasted cashews and dark chocolate for richness. No oil.
Nutrition · per serving
≈ estimated- Calories
- 140
- Protein
- 3.4g
- Carbs
- 19.9g
- Fat
- 5.4g
Ingredients
- 2 banana (very ripe, the spottier the better)
- 2 cups rolled oats
- 1/2 cup greek yogurt (plain)
- 1/3 cup cashews (roasted, roughly chopped)
- 2/3 cup dark chocolate (72%, chopped, or chips)
- 1/3 cup brown sugar (packed; cut to 2 tbsp if bananas are very ripe)
- 2 tsp vanilla extract
- 1 tsp cinnamon (ground)
- 1/2 tsp baking powder
- 1/4 tsp salt (a pinch if your cashews are salted)
Method
- 1
Preheat the oven to 350F (175C) and line a baking sheet with parchment paper.
- 2
Roughly chop the roasted cashews on the larger side so they keep their crunch, then set aside.
- 3
In a large bowl, mash the bananas until almost smooth. A few small lumps are fine.
- 4
Stir the greek yogurt, brown sugar, vanilla, cinnamon, baking powder, and salt into the mashed banana until well combined.
- 5
Fold in the rolled oats, then the chopped cashews and dark chocolate. Let the batter rest 8 to 10 minutes so the oats absorb the extra moisture from the yogurt and the dough firms up.
- 6
Scoop heaping tablespoons onto the baking sheet and flatten gently with the back of a spoon. They will not spread much, so shape them how you want.
- 7
Bake for 14 to 17 minutes, until the edges are set and lightly golden.
- 8
Let cool on the sheet for a few minutes to firm up before transferring to a rack. They keep 3 to 4 days in an airtight container, or freeze well, so try not to overbake.
