“Nikki’s Healthy Cookies”– my go-to healthy cookie

Let me redeem myself for providing you such a devil of a cookie recipe. I promise indulgent treats will be a rare occasion and I’ll do my best not to tempt you [and myself] with them. But while we’re on the subject of chocolate chip cookies……

A year or so ago after attempting this mystically butter-less, flour-less, egg-less and sugar-less cookie (isn’t that just about everything that makes up a cookie?), I would be forever changed. No, it did not contain any of those heart-clogging, empty calorie ingredients which make “the cookie” such a sinful temptation. But the combination of these ingredients worked their magic and emerged from the oven as toasty, hearty, chewy, perfectly sweet and coconutty bites of bliss exploding with chunks of melty dark chocolate. I can honestly say they satisfied my cookie craving 100% as well as my classic beloved chocolate chip cookie. And they’re that much more enjoyable when there’s zero guilt to follow.

adapted from 101 Cookbooks

1 1/2 cups well mashed bananas (about 3 large)

1/2 t vanilla extract

1 t coconut extract

¼ cup coconut oil, barely warm so it isn’t solid (or olive oil)

2 cups rolled oats (look for gluten free oats if you have gluten allergies)

1/3 cup almond meal

1/3 cup peanut flour (or more almond meal)

1/3 cup coconut, finely shredded & unsweetened

1 t cinnamon

½ t fine grain sea salt

1 t baking powder

a couple handfuls chocolate chips / dark chocolate bar chopped / cacao nibs / dried cranberries

Preheat oven to 350 degrees, racks in the top third. In a large bowl combine the bananas, vanilla & coconut extracts and coconut oil. Set aside. In another bowl whisk together the oats, almond meal, peanut flour, 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. If it looks way too wet, add a spoonful or two of whole wheat or peanut flour. Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment lined baking sheet. Bake for 12 – 15 minutes, or as long as possible without burning the bottoms. Makes about 3 dozen bite-sized cookies.

P.s.. I got all of my roommates hooked on these… and they’re not the kind of people who care how healthy their cookies are! basically, they’re tasty.

-micha

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