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
Ingredients
- 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.]
Instructions
- 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.
Notes
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.