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
Instructions
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.
Nutrition Information
Serving size: 1 cookie (when making 4) Calories: 82 Fat: 3 g Carbohydrates: 12 g Sodium: 25 mg Fiber: 2 g Protein: 2 g
Recipe by Nutrition Twins at https://nutritiontwins.com/speedy-skinny-cranberry-almond-cookies/