Servings: 12 cookies
Healthy Pear Oatmeal Cookies
You'd never guess that these six simple ingredients make such a delicious cookie! Easy to customize and even easier to make, these chewy pear cookies are worthy of putting on repeat.
Equipment
Ingredients
- 2 ripe bananas mashed (⅔ cup)*
- 1/4 cup (60ml) pure maple syrup
- 2/3 cup (160g) unsweetened almond butter
- 2 cups (200g) rolled oats
- 1 ½ tsp ground cinnamon
- ½ tsp sea salt
- 1 fresh pear peeled and chopped
Optional Additions:
- ¼ tsp ground nutmeg optional
- ½ tsp pure vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Mash the ripe bananas in a mixing bowl until they are creamy. Add in the pure maple syrup and creamy almond butter and mix until the wet ingredients are completely combined. Note: if your almond butter has been sitting in the refrigerator or is not at room temperature, microwave it for 30-60 seconds, until it becomes easy to stir.
- Add the dry ingredients to the large bowl (oats, cinnamon, sea salt, and chopped pear) and mix well until a thick, sticky dough forms.
- Drop dough onto the prepared cookie sheet using a spoon. The cookies won’t spread very much during the baking process, so make them any size you want. I like to make 12 medium to large sized cookies, but you can also go giant or small.
- Bake cookies for 10 to 15 minutes on the center wrack of the preheated oven (depending on size). For 20 small cookies, bake 10 to 12 minutes, for medium-sized cookies, I bake for 14 to 15 minutes, and for large cookies, bake 15 to 18 minutes.
- Remove the pear cookies from the oven and allow them to cool to room temperature before moving them from the baking sheet using a spatula. You can move them to a wire rack after 10 minutes of cooling if you'd like. Serve and enjoy!
Notes
*If you don’t like bananas or if you have a banana allergy, replace the mashed bananas with ⅔ cup of unsweetened applesauce.
Store cookies in a zip lock bag or an airtight container in the refrigerator for up to 1 week. I don’t recommend storing the cooking at room temperature for longer than one day because of the moisture content.
Nutrition
Serving: 1cookie (of 12), Calories: 183kcal, Carbohydrates: 23g, Protein: 5g, Fat: 8g, Saturated Fat: 1g, Sodium: 98mg, Fiber: 4g, Sugar: 9g