Nikki's Healthy Cookie Recipe |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You can use unsweetened carob, or grain sweetened chocolate chips or chop up 2/3 of a chocolate bar. You can make almond meal by pulsing the 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. (from ) Ingredients:
1 1/2 cup mashed bananas, (about 3 large) |
1 teaspoon vanilla extract |
1/4 cup coconut oil, barely warm-so it isn't solid (or olive oil) |
2 cups rolled oats |
2/3 cup almond meal |
1/3 cup coconut, unsweetened and finely shredded |
1/2 teaspoon cinnamon |
1/2 teaspoon sea salt, fine grain |
1 teaspoon baking powder |
6 ounces chocolate, 70% dark (chips or chopped up bar) |
Directions:
1. Preheat oven to 350 degrees, racks in the top third.
2. In a large bowl combine the bananas, vanilla extract and coconut oil. Set aside.
3. In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder.
4. Add wet ingredients to dry ingredients and stir intil combined. Fold in the chocolate chunks/chips. The dough is a bit looser than a standard cookie dough, don't worry about it.
5. Drop dollops of dough, each about 2 teaspoons in size, an inch apart, onto a parchment (or Silpat) lined baking sheet. Bake for 12 - 14 minutes.
6. 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.
7. Makes about 3 dozen bite-size cookies.
8. Serving size: 2
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