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Okay, I had to try these No Sugar Oat Drops from Blueberry Girl via Chef Cru and I’m so glad I did.  Ingenious! No sugar.  No eggs.  No flour. No butter.  Can’t really call them cookies like we’ve been saying around here.  Nothing in this world can replace eggs, sugar and flour and butter and call it a cookie. Sorry. I’m posting this recipe to remember for next year’s Daniel Fast or for a quick healthy breakfast.  It’s a keeper. Now if only my college kid can remember to grab them on the run in the morning.



1-1/2 cups rolled oats

1 cup coconut flakes

1/2 tsp. salt

1 Tbsp. cinnamon

1/2 tsp. allspice

1/4 cup almond meal

1/2 cup mixed nuts, finely chopped (I used just walnuts)

1 cup dry fruit (I used raisins)

3 ripe bananas, mashed

1/4 cup canola oil (coconut oil also works)

1 tsp. vanilla

Preheat oven to 350 degrees Fahrenheit.  Line baking sheet with parchment paper.

Directions:  In a large bowl, combine rolled oats, almond meal, mixed nuts, and coconut flakes.  Stir in allspice and cinnamon.  Add dried fruit and stir until well and evenly mixed.  Make sure the dried fruit does not stick together in big batches.

In another bowl, combine canola oil, mashed bananas and vanilla extract.  Pour wet ingredients over dry ingredients and stir until well combined.


Take a 2-1/2 inch cookie cutter and press a tablespoon of the batter into it.  Remove cookie cutter.  Bake at 350 degrees for about 20 minutes or until edges are golden brown.  Makes 2 dozen.