The healthiest cookies I have ever baked
I don’t bake cookies often. Just one simple reason – the quantity of butter that most cookie recipes ask for, totally intimidates me. But a few weeks ago, I was baking cookies for days in a row, starting with these unbelievably healthy flourless, butterless, eggless and almost sugarless cookies whic
  • 3 bananas, peeled and mashed (riper, the better)
  • 1tsp vanilla almondor extract
  • 1/4cup rice branoil
  • 2cups oats
  • 1/4cup almonds– roughly pulsed in mixer [if allergic to nuts, use cornmeal instead].
  • 1/3cup coconutscraped , fresh or frozen (if frozen, microwave for 30 seconds to soften it).
  • 4tbsps honey brown sugaror .
  • 1/2teaspoon cinnamon.
  • 1/2teaspoon salt.
  • 1teaspoon baking powder.
  • 150 – 200grams chocolatebar , chopped roughly [ Morde or Selbourne is good.]
  1. Preheat oven at 175 Celsius.
  2. In a large bowl, combine mashed bananas, vanilla extract and oil with a whisk.
  3. In another bowl, mix all dry ingredients except the chocolate.
  4. Add the dry ingredients to the wet ingredients, mix until combined.
  5. Stir in the chocolate chunks at the end.
  6. Line two large baking sheets with parchment paper. If you have a smaller oven, bake in batches convenient to you.
  7. Drop heaped teaspoon fulls of cookie dough keeping an inch of space between the cookies.
  8. Bake for 12-15 minutes until golden brown.
  9. These will be chewy when cooled.
Recipe Notes


These make a perfect healthy snack for you or your kids. Also simple enough and non messy to bake together with young kids.

The batch I sent to school, I skipped the almonds as some kids could be allergic to tree nuts. The cornmeal worked well in that. Another batch I baked with almonds, that had a beautiful flavour and crunch, to which I added almond extract.