Easy Healthy Oatmeal Banana Cookies

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  •  TOTAL TIME: 20 MIN Prep/40 MIN
  • SERVINGS: 18-22

Healthy and yummy Oatmeal, chocolate banana cookies. They turned out kind of bread like, not super chewy, but this may vary on how long you leave in stove and type of flour.


  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp allspice or pumpkin spice
  • 2 tbsps butter (melted)
  • 1/4 cup unsweetened applesauce
  • 1/2 cup white sugar (granulated)
  • 1/2 cup light brown sugar (packed)
  • large egg
  • 1 tsp vanilla extract
  • 1 2/3 cups oats (used 1 packet of banana flavored oats, rest regular)
  • 1 mashed banana
  • 2 tbsps mini chocolate chips


  1. Preheat oven to 375 degrees F. Spray cookie sheet with nonstick spray, or line with parchment paper.
  2. In medium bowl, whisk flour, baking powder, baking soda, salt and allspice/pumpkin spice.
  3. In a separate large bowl, whisk together melted butter, applesauce, sugars, egg and vanilla blend well. Mix in mashed banana. Add flour mixture to liquid applesauce mixture. Mix very well then fold in oats.  At this point, you can decide if you’d like to mix in the chocolate chips or save them to sprinkle on op of each scoop of cookie dough. I made half with sprinkle on top then mixed in remainder of chips into second batch.
  4. Drop rounded Tablespoonfuls onto parchment on cookie sheet 2 inches apart, the batter should make about 18- 22 cookies.  Bake 10-12 minutes, or until set, your stove may only need 8 minutes. Remove from oven to wire rack to cool completely.

Nutrition Info

Recipe makes 18-22 cookies (Nutrition Info approximate)

Calories 150, Fat 3g, Cholesterol >5 mg, Carbohydrate 23 g, Protein 3g


Breakfast Egg, Turkey Bacon Pie Cup Recipe

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This was a super fast breakfast to make and could be put in the refrigerator or freezer for later. There are similar recipes from South Beach using no bacon or pie crust, and others using no pie crust but the bacon as the bowl.


  1. Olive Oil Cooking Spray (or butter, cooking spray etc)
  2. 4 med/large eggs
  3. .5 cup shredded cheese, used cheddar Mexican mix
  4. 2 pounds skinless, boneless chicken breasts or trimmed thighs, cut into 3/4-inch pieces
  5. 8 slices of cooked turkey bacon
  6. Pie Crust (Pillsbury store bought)
  7. Could add vegetables – potato, chopped onion, pepper- green or red, chopped fresh or frozen (de-thawed and drained spinach), chives, green onion, tomato, different types of meat- sausage, chicken etc..
  1. If necessary thaw pie-crust/follow instructions on box. Pan-fry bacon, set aside to cool.
  2. Pre-heat oven to 400 degrees.  Grease/spray a muffin pan, divide pie crust into 8 pieces (16 for mini cups) and press crust gently into each creating a cup.
  3. In a mixing bowl add eggs and cheese and blend. If using more vegetables or other ingredients, may use less eggs, make more cups or use extra mixture for a scramble.
  4. Break 1 slice of bacon into pieces, or cut 1 slice and add to 1 cup; 1 slice per cup.
  5. Pour egg mixture over bacon into each cup filling about 3/4 of the way, almost to the top. Careful not to overfill.
  6. Bake 10 minutes, I actually baked them more like 12 minutes this time, but our stove is a little slow, most similar recipes call for 9 to 11 minutes.
  7. Serve warm with extra green onion, scallion, pico de gallo, sals or sour cream.

Nutrition Info

Recipe makes 8

Calories 201, Fat 13.7g, Cholesterol 114.8 mg, Carbohydrate 12.2g, Protein 7g