These yumsters were created as part of a winter-holiday inspired recipe challenge. Our sweet tooth wanted “in” but our jammed-packed schedules and our hopes of keeping our waistline in tact wanted “out”. And guess which won? Both of them!! Yahoo!!
By now you likely know that as identical, veggie-loving, registered dietitians, personal trainer twin sisters with a wicked sweet tooth that we work hard to keep from getting too unruly 😉 , we do all that we can to let our sweet tooth live a little while also preventing it from getting the best of our health and our waistline. We believe that we all deserve to have a little bit of fun without deprivation and without sacrificing our favorite pants–skinny jeans and all! Amen to that! So we’re constantly creating little treats that are so delish that we can turn down some wildly decadent desserts that we’d pay for later because we’d RATHER eat our delicious, waistline-sparing goodies! 🙂
If you like our Cinnamon Oatmeal Raisin Cookies, Skinny Speedy Walnut Oatmeal Cookies, our 5 Minute Microwave Peanut Butter Chocolate Chip Cookies and our Wild Blueberry Cookies –you know just what we’re talking about! And thanks for telling us that you love how quick and easy they are to make, perfect for when you want to indulge and need a quick alternative to heading face first into a tub of ice cream.
You’ll never believe that these new sweet treats have no sugar added, boast only 82 calories per delicious cookie (plus, they’ve got fiber and nutrients!)—and they take just 5 minutes to mix and 5 minutes to cook in the microwave! We gotta admit, we’re pretty smitten with these lil’ numbers.
One of the things we love about these cookies is how truly easy they are to whip up!
Serves: 4 small cookies or 1 large cookie
Ingredients:
1 very ripe banana, mashed
3 Tbsp. rolled oats
1 Tbsp. almond butter
1/8 -1/4 tsp almond extract (use the higher amount if you like it more almond-flavored)
1 Tbsp slivered almonds
2 Tbsp dried cranberries
Directions:
- If using an oven rather than microwave, preheat to 375°F.
- In a medium sized bowl, smash banana. Add almond butter, almond extract and oats, stirring until thoroughly combined. Stir in cranberries and almonds.
- If using microwave: For one large cookie, simply spread mixture in bowl and microwave on high for 4-1/2 minutes. If you are making four cookies you can spray a plate, 4 small bowls or 4 ramekins. (The ramekins are nice to keep the cookies contained and perfectly round.)
- Scoop out about 2-1/2 tablespoons each, and flatten on the plate or in ramekin. Repeat for each ramekin.
- Place the four ramekins or the one plate in microwave on high for 4 minutes. Depending on the strength of your microwave cooking time may vary. Simply use a toothpick or a fork and poke cookie the whole way through. *If wetness comes off on fork or toothpick, continue to put back in microwave in 30 second increments until cooked.
If making one big cookie, you may want to place plate in fridge or freezer to help “congeal” for a minute after cooking.
*If using oven: Place 2-1/2 Tbsp of mixture on a greased baking sheet and bake for 10 minutes. Remove from oven when cooked completely through.
Makes 4 Cookies.
Nutrition Facts Per Serving (1 Cookie): 82 Calories, 12 g carbohydrate,3 g fat, 2 g protein, 25 mg sodium, 2 g fiber
One large cookie: 327 Calories, 49 g carbohydrate, 12 g fat, 8 g protein, 2 mg sodium, 8 g fiber
- Speedy Cranberry Almond Cookies
- Other than the fact this cookie has no added sugar and tastes insanely delish and perfectly sweet, it’s packed with wholesome goodness. They serve up protein, nutrients and fiber.
- Serves: 4 small cookies or 1 large cookie
- Ingredients:
- 1 very ripe banana, mashed
- 3 Tbsp. rolled oats
- 1 Tbsp. almond butter
- ⅛ -1/4 tsp almond extract (use the higher amount if you like it more almond-flavored)
- 1 Tbsp slivered almonds
- 2 Tbsp dried cranberries
- Directions:
- If using an oven rather than microwave, preheat to 375°F.
- In a medium sized bowl, smash banana. Add almond butter, almond extract and oats, stirring until thoroughly combined. Stir in cranberries and almonds.
- If using microwave: For one large cookie, simply spread mixture in bowl and microwave on high for 4-1/2 minutes. If you are making four cookies you can spray a plate, 4 small bowls or 4 ramekins. (The ramekins are nice to keep the cookies contained and perfectly round.)
- Scoop out about 2-1/2 tablespoons each, and flatten on the plate or in ramekin. Repeat for each ramekin.
- Place the four ramekins or the one plate in microwave on high for 4 minutes. Depending on the strength of your microwave cooking time may vary. Simply use a toothpick or a fork and poke cookie the whole way through. *If wetness comes off on fork or toothpick, continue to put back in microwave in 30 second increments until cooked.
They sound nice, but I don’t have a microwave and the recipe doesn’t say how to cook them in an oven.
Thanks so much Liz! It’s very similar to the way we make our 5-minute microwave chocolate chip cookies. Here is that recipe https://nutritiontwins.com/5-ingredient-microwave-peanut-butter-chocolate-chip_cookies/ and this is what we recommend: Make cookies like this in the oven: Place 2-1/2 Tbsp of mixture on a greased baking sheet and bake for 10 minutes. Remove from oven when cooked completely through. Please let us know if this helps! Thank you Liz! xoxo