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LuAnn's No-Added-Sugar Chocolate Chip Cookies

Our friend LuAnn, who owns a bakery, devised this awesome chocolate chip cookie recipe and shared it for one of our health seminars.  Made from oatmeal, bananas, coconut, cinnamon, and vanilla, she calls them "LuAnn's Breakfast Cookies" because they are "so healthy you could eat them for breakfast."  These are also great to share at holiday gatherings. Enjoy!
Compliments of LuAnn Lukenbach, www.andtheheartbeatgoeson.wordpress.com
LuAnn's Cupcakes &amp; Bakery 656 Division Street, Park City, UT 84098, <a href="tel:801.688.7468" target="_blank" rel="noopener">801.688.7468</a>
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Ingredients
  

  • 4 ripe bananas
  • 4 cups oatmeal I use old-fashioned rolled oats
  • 1 cup shredded unsweetened coconut
  • 1 cup dark chocolate chips Sometimes I use stevia-sweetened chocolate chips (such as Lilly's brand found at Whole Foods)
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 tsp vanilla
  • 4 tbsp peanut butter optional

Instructions
 

  • Preheat oven to 375 degrees. Peel and dice the bananas. Blend in mixing bowl, vanilla, cinnamon and salt. Add oatmeal, coconut, and chocolate chips. Scoop onto lightly greased (spray Pam or parchment paper) cookie sheet. Next place a sheet of wax paper on top of the cookies. Then place a cookie sheet on top of the wax paper. Press the empty cookie sheet down firmly so the cookies will flatten. (If I'm in a hurry, I press it all together and cut squares after I pull it from the oven.) Remove the cookie sheet and wax paper. Bake at 375 for 12 minutes or until the coconut looks crispy on the edges. Makes approximately 20 cookies.