Oatmeal Nuggets

I am dieting - always. And I've been pretty good about it the last few weeks, but the cravings got to me yesterday. This recipe seemed a little less fattening that the traditional chocolate chip cookie recipe, so I gave it a try last night. No sugar, just bananas to sweeten (well except for the sugar in the chocolate!), no butter, just coconut oil, and no white flour, just rolled oats and oat flour. I was worried they would completely flatten when they cooked but, lo and behold, they kept their shape perfectly, as you can see above. Chewy and a bit crisp. Delightful little nugget.

Oatmeal Chip Nuggets

• 1-1/2 cups well mashed, very ripe bananas
• 1 tsp vanilla extract
• 1/4 cup coconut oil, warmed so its not solid (or another veg oil)
• 2 cups rolled oats
• 2/3 cup almond meal (or oat flour works well too)
• 1/3 cup coconut, unsweetened, shredded
• 1/2 tsp cinnamon
• 1/2 tsp sea salt
• 1 tsp baking powder
• 6 oz carob or chocolate chips

Preheat oven to 350. Mash the banana then add vanilla and coconut oil. In separate bowl mix the dry ingredients, then add all to the banana mixture.

Combine, then fold in chips.

Scoop out bite sized drops (about the size of golf ball) onto a parchment or other non stick baking surface. Bake 15 minutes, then check. I actually let mine go 18 to 20 minutes so they would be brown on bottom and getting crunchy on the outside. They are so moist inside that if you take them out too early, they don't have a nice mixture of crunch and softness.