Yes, you read that right. Healthy Chocolate Chip Cookies. Healthy as in, no sugar, definitely no nasty sugar substitutes, no flour, no eggs and no butter. You can make these completely vegan and also gluten free.
Really. Plus they taste really awesome. You can eat a few and not even feel guilty. You should try it. 🙂
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 or grapeseed 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.
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. Scoop dough with a cookie scoop or drop in dollops onto a cookie sheet, an inch apart. Bake for about 13-15 minutes, watching closely. They might be done a bit sooner depending on your oven and the size of your cookies.
If you want to make these completely gluten free, make sure that you buy gluten free oats– that weren’t processed along with flour products. I used milk chocolate chips, but if you want to make them completely vegan, use chocolate without milk in it. I bought almond flour at the grocery store in the organic aisle, but if you can make your own almond meal by pulsing almonds in a food processor until they are the texture of sand – but be really careful and don’t go too far or you’ll end up with almond butter.
Oh, and definitely make sure that your bananas are very ripe. I got so excited about these cookies that the first time I made them I went to the store, got bananas, and made them that night while the bananas were still a tiny bit yellow-green. Yeah, don’t do that. Since the bananas are the sweetener, they will taste nasty if the bananas aren’t sweet enough. Now every time I make them I wait until the bananas are really overripe–almost completely black on the outside–that will give you the sweetest cookies.
original recipe from here.