Makes 24 cookiesCalories 70 Prep Time 5 minutesTotal Time 35 minutesMade with Splenda® Monk Fruit Sweetener
Ingredients
2 overly ripe medium-sized bananas
2 tablespoons natural almond butter
2 tablespoons Splenda® Monk Fruit Granulated Sweetener
1 cup unsweetened applesauce
1 teaspoon ground cinnamon
⅛ teaspoon kosher salt
2 cups quick one-minute oats
⅓ cup unsweetened dried cherries, chopped
⅓ cup stevia sweetened dark chocolate chips
¼ cup chopped pecans
Nutrition Info Per Serving
Serving Size: 1 cookie
Calories
70
Total Fat
2.5g
Saturated Fat
0.5g
Cholesterol
0mg
Sodium
10mg
Total Carbs
13g
Dietary Fiber
2g
Sugars
4g
Added Sugars
0g
Protein
2g
Instructions
Preheat oven to 350º. In a medium bowl, mash bananas with the back of a fork. Mix in almond butter until evenly incorporated. Stir in Splenda Monk Fruit Sweetener, applesauce, cinnamon, salt, and oats. Fold in cherries, chocolate chips, and pecans.
Drop by spoonfuls (about 2 tablespoons each) onto a baking sheet lined with parchment paper or a silicone baking mat. Press down a bit to shape the cookie, since they won’t rise nor spread.
Bake for about 25 minutes, until the tops are light brown. Let cool and store in an airtight container.
Note
Dried blueberries or raisins may be used in place of the dried cherries. Almonds or walnuts may be used in place of the pecans
These cookies make an excellent hearty, nutritious snack for a post-workout or travel.
