Banana Oatmeal Raisin Cookies

 I’m back…! For all of you who missed me. It’s been one hell of a few months for me and I think I am finally getting back into the groove of things. I am finally finished with school and done with all my finals. I am done packing all the orders I had for savvynaturalista.com! Thank you so much for the support. Josh and I finally handled the little bit of trouble we go into! Now that it’s over I think I can finally get back to blogging regularly. 

With all the stress I have been under I put on a few pounds that I shouldn’t have! Oh how I wanted to be slim by this summer, but I don’t think that’s going to happen. I think I am going to start cutting back on my portions and doing my food diary that I use too. Way back in the old days of this blog I use to love showing you my food. I might as well go back to it creating my food diary to hold myself accountable. 

Now that I have rambled enough let’s talk about the banana oatmeal raisin cookies recipe. The butter is honestly not needed. I’ve made a few bathes without it and they turned out great. If you’re on a low-fat diet you will not miss the additional butter. They are sweet, chewy and don’t have any flour so eat to your heart’s content.  

Banana Oatmeal Raisin Cookie Recipe:

2 cups oats

¼ tsp. salt

¼ tsp. baking soda

2 tsps. cinnamon

1 tsp. vanilla extract

3 large bananas (smashed)

3 tbsps. butter

1 large egg

¼ cup egg whites

¾ cup sugar sub (I used sucrose)

1 cup raisins

¾ cup pecans (optional)

Recipe Directions: Preheat oven to 350 degrees. In a small to medium bowl mix dry ingredients and set aside. In a large bowl combine smashed bananas, eggs, sugar sub, vanilla extract and butter. Mix until all the ingredients are combined. Fold in raisins and pecans until mixed into the mixture. Line a baking sheet with parchment paper, drop large spoonful’s of dough onto sheet. Place in oven and bake for 10-20 minutes or until edges are nice and golden. Let cool and store in air tight container.