There’s something about late fall that makes me turn into a fuzzy blue monster and only want to eat things that rhyme with shmocolate shmip, boatmeal taze-in’ and kickerpoodle. Maybe it’s a bit of pre-holiday excitement. Maybe it’s my body’s attempt to pad itself preemptively for a long, cold midwestern winter. Whatever it is, I can’t shovel cookies into my mouth fast enough. The good news is that there are lots of people out there trying to make cookies healthier to reduce the guilt factor on feeding them to kids or oneself (repeatedly). I found this recipe for Nikki’s Healthy Cookies and decided to give it a whirl and make it a little more my own.
- 1 ripe banana, mashed
- 1/4 cup peanut butter (try to get stuff with ingredients: just peanuts & salt!)
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil
- 2 cups rolled oats
- 2/3 cup almond meal
- 1/3 cup coconut (unsweetened)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon fine sea salt
- 1 teaspoon baking powder
- 1 cup dark chocolate chips
Preheat oven to 350*
- Combine the mashed banana, peanut butter, vanilla, and coconut oil in a bowl. Mix well to incorporate and set it aside.
- In another bowl, combine the oats, almond meal, coconut, cinnamon, sea salt, and baking powder. Mix well, then slowly add the wet into the dry mixture. One well combined, add in the chocolate chips. The mixture will be a bit loose and clumpy.
- Line a baking sheet with parchment paper. From the dough into small balls and pack together tightly. Arrange on the baking sheet and pop into the oven for 12-13 minutes, until they are golden all over. Allow them to cool (it’ll be hard to resist because the chocolate is GOOEY but try your best). Enjoy!