Been to the doc today because of a big lump that appeared on the front left of my neck. Suspected thyroid disorder but got to wait for blood test result next week to determine the severity of the problem. Praying that it’s only a normal thyroid problem that can be controlled with medication and not something worse than it. I’ve never had such a big, protruding growth on my body before plus there have been cases of cancer in the family so I can’t help but worry though I know thyroid cancer (touch wood!) is the least deadly of all. Fingers and toes crossed.
Gloomy weather for me today since coming back from the doc. And I want something to boost my energy and improve my mood. But at the same time I need to keep in mind that I have to cut down on my sugar intake in order to reduce abdominal obesity (a.k.a. belly fat). Yes, this has contributed positively to my weight loss goal to date. For those who have missed my previous posts on weight loss – I’ve dropped from a UK 18/20 dress size to a UK 10/12 now since I started changing my lifestyle and diet last year. Most importantly, I no longer feel that lethargy that often follows a spike in blood sugar level. But, this doesn’t mean I totally avoid sweet stuffs – moderation is the key. When it comes to satisfying those cravings during I-need-a-perk-me-up moments, these little cookie bites are my greatest source of comfort.
They look like regular oatmeal cookies, don’t they? But these fellows don’t contain any flour, egg, butter or added sugar. The main binding ingredient is actually mashed ripe bananas 🙂 How healthy is that? And they taste really yum too!
Banana Oatmeal Cookies Recipe
Ingredients (makes 16 cookies)
2 ripe bananas (approx. 170g), mashed
1 cup rolled oats
2 tbsp chocolate chips
1 tbsp sunflower seeds
1/2 tsp vanilla extract
1/4 tsp ground cinnamon
1. Preheat oven to 175 deg C. Line a baking tray with parchment paper.
2. Combine all ingredients in a mixing bowl.
3. Scoop a tablespoonful of the banana-oats mixture onto the parchment paper, leaving about 1″ space between scoops. Repeat with the rest of the mixture.
4. Bake for about 12-15 minutes till the cookies turn a light golden brown. Leave to cool for 30 minutes before storing in air-tight containers or enjoy straightaway.
I bet these will be gone in no time! Taste wise, they are like a cross between soft oatmeal cookies and banana bread. So easy to make with endless combinations of ingredients. Try chopped pecans, walnuts, cashews, figs, raisins, dried cranberries, crispy rice puffs and whatever you like in your cookie, really. Enjoy this Banana Oatmeal Cookies Recipe! 🙂