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 which I stumbled upon on 101cookbooks.
I adapted slightly, adding a little honey to sweeten them up a bit, as it was for the kids in the playgroup. The teacher wrote me a note saying they were delicious and no one wanted to share them with anyone. So much for the notion that nothing healthy can ever be delicious.
Thanks Nikki for sharing it with us butter-phobics via Heidi’s blog.
Oats – Banana – Almond – Chocolate cookies
Makes around 3 dozen bite sized cookies
Time taken – under 30 minutes
The healthiest cookies I have ever baked
- 3 bananas , peeled and mashed (riper, the better)
- 1 tsp vanilla almond or extract
- 1/4 cup rice bran oil
- 2 cups oats
- 1/4 cup almonds - roughly pulsed in mixer [if allergic to nuts, use cornmeal instead].
- 1/3 cup coconut scraped , fresh or frozen (if frozen, microwave for 30 seconds to soften it).
- 4 tbsps honey brown sugar or .
- 1/2 teaspoon cinnamon .
- 1/2 teaspoon salt .
- 1 teaspoon baking powder .
- 150 - 200 grams chocolate bar , chopped roughly [ Morde or Selbourne is good.]
- Preheat oven at 175 Celsius.
- In a large bowl, combine mashed bananas, vanilla extract and oil with a whisk.
- In another bowl, mix all dry ingredients except the chocolate.
- Add the dry ingredients to the wet ingredients, mix until combined.
- Stir in the chocolate chunks at the end.
- Line two large baking sheets with parchment paper. If you have a smaller oven, bake in batches convenient to you.
- Drop heaped teaspoon fulls of cookie dough keeping an inch of space between the cookies.
- Bake for 12-15 minutes until golden brown.
- These will be chewy when cooled.