"Diabetic" Banana Cookies
Enjoy these moist, flavorful banana cookies with a hint of cocoa, perfect for diabetics or anyone seeking a healthier sweet treat without sacrificing taste.
Ingredients
Instructions
- Sift dry ingredients (flour, baking powder, salt, baking soda) together.
- Cream together vegetable shortening, sugar replacement, and cocoa thoroughly.
- Add beaten eggs and vanilla extract to the creamed mixture and beat well.
- Alternately fold in mashed bananas and dry ingredients into the wet mixture.
- Drop teaspoonfuls of dough onto a greased cookie sheet.
- Bake at 350°F (175°C) for 12 to 15 minutes.
Tips & Substitutions
For a healthier version, consider using almond flour instead of all-purpose flour. You can also substitute the vegetable shortening with unsweetened applesauce to reduce fat. Make sure to mash the bananas well to ensure they blend smoothly into the batter. If you like a softer cookie, underbake them slightly, checking for doneness at the lower end of the baking time.
Serving Suggestions
These banana cookies are delightful on their own but can be enhanced with a scoop of your favorite low-sugar ice cream for a dessert treat. Pair them with a glass of almond milk or a cup of herbal tea. For a fun twist, serve alongside a small dish of fresh fruit or a side of Mom'S Cole Slaw for a refreshing contrast.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to three days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a zip-top bag for up to three months. To reheat, place cookies in a preheated oven at 350°F for about 5 minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of "Diabetic" Banana Cookies contains roughly 308 calories, with 8g protein, 50g carbohydrates, and 8g fat. It is an excellent source of dietary fiber (34% of the Daily Value), iron (31% of the Daily Value), and calcium (27% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 2454mg per serving (107% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use ripe bananas that are overripe for this recipe?
Yes, overripe bananas are perfect for this recipe as they are sweeter and will add more moisture to the cookies. Just ensure they are still good to eat, as very brown bananas can have a strong flavor.
What can I replace the sugar replacement with if I don't have it?
If you don't have a sugar replacement, you can use a natural sweetener like honey or maple syrup, but keep in mind that this will change the texture slightly. Adjust the wet ingredients accordingly to maintain the right consistency.
Can I make these cookies vegan?
Yes, you can make these cookies vegan by substituting the eggs with flaxseed meal or chia seeds mixed with water (1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water equals 1 egg). Ensure your sugar replacement is also vegan-friendly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).