Ridiculously Healthy Oatmeal Cookies

These highly-addictive anytime cookies are “ridiculously” healthy and easy to make. Enjoy them for breakfast or pack them in school lunchbox or snack anytime. Go ahead….indulge!! They are TOTALLY GUILT-FREE.

Gluten-free (use gluten-free oats)


Vegan (use vegan chocolate chips)

No added fats

No added sugar

This cookie has it all!

Three more weeks for Easter and I’ve started craving for something sweet. Coffee without sugar has been the hardest for me and I’m that odd one that you might run into Starbucks, adding 3 or 4 packets of sugar for a tall cappuccino:) What can I say, I love my coffee sweet!!! Though I have been doing an awesome job of being sugar-free for lent (a pat on my back …. ), it is a little hard when everyone around you enjoys a sweet treat. Hence, the birth of my Ridiculously healthy oatmeal cookies.

What is so special about theses cookies?? Well, they miss the usual cookie ingredients – butter/flour/eggs/sugar. These cookies are mainly oats, sliced almonds, cranberries, chocolate chips that are bound together with mashed banana and almond butter. Just mix all ingredients, shape into cookies and bake.


-Use a very ripe banana, since that is the main source of sweetness.

-Raisins can be used instead of cranberries.

-A 2-tablespoon measure ice cream scoop comes in very handy. But, certainly not necessary.


Skill level – Easy

Ridiculously Healthy Oatmeal Cookies


1 very ripe banana (medium – large), mashed

1 cup old fashioned oats

1/4 cup almond butter

1/4 cup sliced almonds

1/4 cup dried cranberries

1/4 semi-sweet chocolate chips


1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

2. Stir all ingredients together in a medium bowl, until well combined.

3. Spoon 2 tablespoons measure dough on the prepared baking sheet, spacing evenly apart (cookies will not expand). Using your fingers or the back of a spoon, pat them gently into 2-inch circles.

5. Bake cookies in the middle rack of the oven for 25-30 minutes, until golden brown (turn pan around halfway through baking).

6. Place pan on a wire rack to cool completely.

Makes 15 cookies



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  1. Perfect for family get-togethers with the kids and cousins… perfect for the young bakers just starting to bake. Thanks!

  2. Found your site & recipe yesterday on Pinterest, and just made those cookies this afternoon! I have a house-full of 14 year olds (son & his friends) who just devoured the double-batch I baked! This recipe is a keeper!

  3. Great website. Plenty of useful info here. Iโ€™m sending it to some pals ans also sharing in delicious. And obviously, thank you to your sweat!

  4. Fantastic! I just made them and after a very minimal cooling time I’m eating a little more than my share. I added about 1/8 tsp of cinnamon and 1 Tbl ground flaxseeds since I usually add these to cookies. The original recipe or mine, this is a great go-to recipe. Thanks so much, Maria! I’m looking forward to trying your other recipes.

  5. Thanks for this awesomely delicious cookie recipe. I altered it and they were FANTASTIC!
    I added 1/8C. of peanut butter and 1/8 C. of softened butter
    1/8 C. of almond flour
    Ground walnuts
    Goji berries instead of craisens

  6. Hello ma’am
    I m from India n here almond butter is difficult to find in the market can u plz suggest an alternative for almond butter.

    1. Melissa, I’m sorry that I do not have calorie details for my recipes yet. But, you can refer to several free websites that offer these services ( eg: verywellfit.com, happyforks.com)

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