Wednesday, February 3, 2010
OK just made the BEST cookies ever! I don't want to call them necessarily "healthy" cookies, but I guess due to the fact that there is no butter, no flour and no eggs in the recipe, and by first glance look as if someone wearing Birkenstock's made them, then they might be considered on the "healthier" side. I stumbled across the recipe on the wonderful website of 101cookbooks.com (best website ever!) under "Nikki's Healthy Cookies". I did a little tweekin', such as substituting dates for the chocolate (didn't have good chocolate on hand ) and added more banana to make them a bit thicker I guess. Fresh out of the oven, I put them in my yogurt like granola and had a mouth dancing with fantastic goodness. They're wonderful because they can be used for any craving, even just for a simple snack, but for those who are picky about "altered" sweets than these might not be for you. But those like me who love experimenting than enjoy!
You can make your own almond meal by pulsing almonds in a food processor until it is the texture of sand - don't go too far or you'll end up with almond butter. And lastly, the coconut oil works beautifully here, just be sure to warm it a bit - enough that it is no longer solid, which makes it easier to incorporate into the bananas
3 large, ripe bananas, well mashed (about 1 1/2 cups)
1 teaspoon vanilla extract
1/4 cup coconut oil, barely warm - so it isn't solid (or alternately, olive oil)
2 cups rolled oats
2/3 cup almond meal
1/3 cup coconut, finely shredded & unsweetened
1/2 teaspoon cinnamon
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
6 - 7 ounces chocolate chips or dark chocolate bar chopped
Preheat oven to 350 degrees, racks in the top third.
In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside. In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips.The dough is a bit looser than a standard cookie dough, don't worry about it. Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment (or Silpat) lined baking sheet. Bake for 12 - 14 minutes. I baked these as long as possible without burning the bottoms and they were perfect - just shy of 15 minutes seems to be about right in my oven.