Power Cookies

Cuisinart original

With no added sugar or salt, these gluten- and dairy-free bites are practically guilt free.


Makes 28 cookies


1    medium banana, broken into 1-inch pieces
2    tablespoons chia seeds
⅓   cup almond butter
1    teaspoon pure vanilla extract
2    cups rolled oats
½   cup chopped almonds
½   cup tart dried cherries
½   cup carob chips
Preheat oven to 350°F.

Nutritional information

Nutritional analysis per cookie: Calories 93 (42% from fat) carb. 12g • pro. 3g • fat 5g sat. fat 1g • chol. 0mg • sod. 4mg • calc. 29mg • fiber 2g


  1. Line two baking trays with parchment paper; reserve.
  2. Put the banana pieces into the Cuisinart® mixing bowl. Attach the flat mixing paddle and mix on Speed 2 to soften, about 20 seconds.
  3. Increase speed to 6 and mix until completely broken up, about 1 minute.
  4. Add chia seeds and mix until incorporated, about 30 seconds.
  5. Add the almond butter and vanilla extract and mix until incorporated, about 30 seconds.
    6. Decrease speed to 2 and add oats in batches. Mix until incorporated and add almonds, dried cherries, and carob chips in batches.
  6. Using a small cookie scoop (1½ inches or a #40 ice cream scoop), drop batter onto lined baking trays. Gently press down with a fork to flatten, re-forming if they break apart.
  7. Bake until golden and slightly firm, 12 minutes.
  8. Remove from oven and cool in pan; transfer to a wire rack to cool completely.