lower my cholesterol oatmeal cookies

Step 3: Mix Wet Ingredients

In a separate bowl, mash the ripe banana until smooth. Add:

• Olive oil or avocado oil
• Maple syrup or honey
• Egg (or flax egg)
• Vanilla extract

Stir well until fully blended.

Step 4: Combine Wet and Dry

Slowly pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon until well combined. Do not overmix.

If using any optional ingredients (nuts, raisins, or chocolate chips), fold them in now.

Step 5: Scoop and Shape

Using a spoon or cookie scoop, drop tablespoon-sized portions onto the prepared baking sheet. Slightly flatten each cookie with the back of the spoon since they won’t spread much during baking.

Step 6: Bake

Place the baking sheet in the oven and bake for 12–14 minutes, or until the edges turn golden brown.

Step 7: Cool and Store

Remove from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack.

Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. You can also freeze them for up to 2 months.

💡 Tips for Best Results

• Go vegan: Use a flax egg (1 tbsp ground flax + 3 tbsp water) instead of a regular egg.
• Boost fiber: Add 2 tbsp of chia seeds or psyllium husk for extra cholesterol-lowering benefits.
• Watch sugar: If you’re sensitive to sugar, reduce the maple syrup to 2 tbsp and add an extra half banana.

❤️ Final Thoughts

These “Lower My Cholesterol Oatmeal Cookies” are proof that you don’t have to sacrifice flavor for health. With each chewy, satisfying bite, you’re giving your body nutrients that actively support heart health and lower harmful cholesterol. Perfect as a snack, post-meal treat, or even a breakfast cookie — enjoy them knowing you’re taking care of your heart one bite at a time.

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