Quick, kid-approved fuel—perfect for our “Year of No Sugar” Book Club crowd
Why You’ll Love Them
If Chapters 1–2 of The Year of No Sugar (book that is the center of Summer 2025 Free Book Club) have you side-eyeing hidden sweeteners, these two-ingredient breakfast cookies are the antidote. Ripe bananas bring natural caramel-like sweetness, while old-fashioned oats add hearty fiber that keeps blood sugar steady—no honey, maple, or “organic cane crystals” required. They mix up in one bowl, bake in 15 minutes, and travel well for commutes, school drop-offs, or post-workout snacks.
Ingredients (Makes 8–10 cookies)
| Ingredient | Benefit |
|---|---|
| 2 over-ripe bananas, mashed | Natural sweetness + potassium |
| 1 ½ cups rolled oats | Soluble fiber for steady energy |
| Optional ¼ cup add-ins: chopped walnuts, dried cranberries, unsweetened coconut, mini dark-chocolate chips, or a pinch of cinnamon/vanilla | Flavor boosters, healthy fats, antioxidants |
Gluten-free? Use certified GF oats.
Nut-free ? Swap seeds (pumpkin, sunflower) for walnuts.
Step-by-Step
- Heat the oven to 325 °F . Make sure that you line a baking sheet with parchment.
- Mash ripe bananas with a fork in a medium bowl until almost smooth.
- Stir in oats and any add-ins that you may want (maybe dark chocolate chips) until evenly coated. Note that the batter will be thick.
- Scoop heaping tablespoonfuls onto the sheet, spacing about an inch apart. Remember to leave room for them to expand and not touch each other.
- Flatten gently with damp fingers (cookies won’t spread).
- Bake for 15–25 minutes until tops look dry and edges turn light golden. Make sure you check as cooking time may vary.
- Cool 5 minutes on the pan, then transfer to a rack. Enjoy warm or at room temp.
Make-It-Yours Tips
- Craving extra crunch? Toast nuts or coconut before folding in.
- Pump up protein: add 2 Tbs nut butter or a scoop of unflavored collagen powder.
- Batch-prep: Double the recipe; freeze cooled cookies in a zip bag up to 3 months.
- Lunchbox win: Swap half the oats for puffed brown rice for a softer, chewy bite younger kids love.
Nutrition Snapshot (per cookie, base recipe)
- Calories: 90
- Protein: 2 g
- Fiber: 2 g
- Added sugar: 0 g
(Values are estimates; will vary with add-ins.)
Join the Conversation
- Tiny Pantry Challenge: Grab three “healthy” packaged foods, scan the label for hidden sugars (look for words ending in “-ose”), and share your most surprising find in the comments.
- Show & Tell: Post a pic of your cookie batch on Instagram and tag @coachjenp with the hashtag #NoSugarBookClub
Keep the Momentum Going
- 💌 Free Resource: Download my Blood Sugar Balancing Snacks List for 20 more no-added-sugar snack ideas that beat the afternoon slump.
- 📚 Not in the Book Club yet? There’s still time—grab your spot here and get the reading schedule + weekly coaching emails. Even if you join after it’s over (we wrap up on August 15th), you can get the prompts and read at your own pace.
- 🎥 Next Live Workshop: “3-Step Blueprint for Balanced Blood Sugar” on July 21 @ 8 AM EST. Go to www.jennypena.com/workshop for registration (always a free workshop every month!)
Happy baking, book-clubbers! Your mornings (and your A1C) will thank you.
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