For some time now I have been playing around with oatmeal based cookies. They are gluten free, they typically sustain you for a longer period of time and they feel like a more appropriate breakfast "cookie" if that is the route I end up going. In addition with playing around with oats and oat flour, I have really been working to reduce the overall sugar in the sweets and snacks I have been creating. Then I did it! This cookie really hits the spot when you want something sweet, without sending your blood sugar rocketing to the moon.
I made these cookies as a way to help curve sweet cravings while still satisfying your sweet too, but also upping the nutritional value with some tiny little food stars. I have used banana as a sweetening agent in my baking for years now but it never really occurred to me to balance it out with some healthy fat, helping to slow down the speed that sugar will be hitting your system while also boosting your daily intake of healthy Omega-3 fatty acid.