No-Fat Cookies
Delicious no-fat cookies made with bananas, oats, and dried fruits, offering a naturally sweet and healthy treat suitable for all ages and dietary preferences.
Ingredients
Instructions
- Mix together the mashed bananas, egg whites, and dates.
- Add oats and raisins to the mixture.
- Place spoonfuls of the mixture on a cookie sheet and flatten each.
- Bake at 350°F (175°C) for 20 to 25 minutes.
Tips & Substitutions
For added flavor, consider mixing in a teaspoon of vanilla extract or a sprinkle of cinnamon. If you're looking to reduce sweetness, you can substitute half the dates with unsweetened applesauce. To ensure even baking, flatten the cookies uniformly on the sheet. Experiment with add-ins like chopped nuts or dark chocolate chips for a delightful twist. This recipe is a great way to use up overripe bananas!
Serving Suggestions
These no-fat cookies are delicious as a snack on their own or paired with a cup of tea or coffee. They can also be served as a healthy dessert option after meals. Consider presenting them alongside a scoop of yogurt or a light fruit salad for a refreshing contrast. They pair beautifully with My Award Winning Pound Cake for a sweet treat platter.
Storage & Reheating
Store any leftover cookies in an airtight container at room temperature for up to three days. For longer storage, refrigerate them for up to a week, or freeze for up to three months. To reheat, simply microwave for a few seconds or place them in the oven at 300°F (150°C) for a few minutes to refresh their texture.
Nutrition & Diet Analysis (per serving)
Each serving of No-Fat Cookies contains roughly 172 calories, with 6g protein, 38g carbohydrates, and 1g fat. It is a good source of iron (16% of the Daily Value), dietary fiber (14% of the Daily Value), and protein (13% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
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 whole eggs instead of egg whites?
Yes, you can use whole eggs instead of egg whites. However, keep in mind that this will add some fat and change the texture slightly. The cookies may be a bit denser, but they will still taste delicious.
How can I make these cookies vegan?
To make this recipe vegan, simply replace the egg whites with a flaxseed or chia seed egg. Mix 1 tablespoon of ground flaxseed or chia seeds with 2.5 tablespoons of water and let it sit for a few minutes until it thickens. This will bind the ingredients without using eggs.
What can I substitute for raisins?
If you don't have raisins, you can substitute them with other dried fruits like cranberries, chopped apricots, or even chocolate chips for a sweeter cookie. Each alternative will bring a unique flavor to the cookies, so feel free to experiment!
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).