I ran across this recipe from Heidi Swanson and after my mouth started watering just by reading the ingredients list, I decided I had to give them a try. I usually put my own spin on most recipes I feature, but this one was so perfect, I stuck to the recipe as is.
I love that there is no sugar (other than what is in the chocolate and the natural sugars of the banana) and yet the cookies have just the right amount of sweetness to curb even your toughest dessert cravings. This is the type of sweets fix that you can feel good about eating. Guilt be gone! Just make sure to keep your serving size to 1-2 cookies at a time.
Tip: Have a hard time with sweets in the house? Freeze them and just take out one serving at a time to thaw. That way, the temptation is less likely to wear on you.
Ingredients
- 3 large, ripe bananas, mashed
- 1 tsp vanilla extract
- 1/4 cup coconut oil, (warm slightly if needed, so it isn’t solid)
- 2 cups (160 g) organic rolled oats
- 2/3 cup almond meal
- 1/3 cup coconut, finely shredded and unsweetened
- 1/2 tsp cinnamon
- 1/2 tsp sea salt
- 1 tsp aluminum-free baking powder
- 6 – 7 ounces chocolate chips or dark chocolate bar, chopped into tiny pieces (I used Scharffen berger 70%)
Directions
Preheat oven to 350 degrees, racks in the top third.
In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside. In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks. Using a tablespoon or small icre cream scoop, drop dollops of the dough, about an inch apart, onto a parchment (or Silpat) lined baking sheet. Bake for 12 – 14 minutes, or as long as possible without burning the bottoms.
Makes about 3 dozen bite-sized cookies.
Nutritional Info
36 servings = per serving
Calories: 92
Fat: 6 g
Carbs: 9 g
Protein: 2 g
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{ 10 comments… read them below or add one }
Great mix of ingredients!
I’m not a big cookie person but when you brought these to our 4th of July bbq, they were huge hit. I’m not sure if anybody else got any ’cause I had 5! I love the fact that you used bananas to sweeten them. They were delicious. You’re welcome here any time (with cookies).
fantastic, i would love one right now
Looks delicious! I heart cookies.
These look delicious! Do they need to be kept refrigerated or can they be kept in an air-tight container? As I was thinking of making them and then mailing some to my sister, as a cute lil food gift.
VeggieGirl, ttfn300, and Sagan – Thanks ladies!
Gavan – Note to self, bring cookies from now on whenever heading to Gavan’s house…
Amelia – Yeah, I would say that they should be kept refrigerated since they don’t have any preservatives. However, I think they would be ok for a few hours out of the frig, because there are no eggs, milk, etc.
Oh my goodness! These are amazing! I am saving and will make this weekend! Perfect!!!
Looking for almond meal cookie recipes I came across your recipe. Thank you, I just made these , I have tried countless healthier cookies with very few worthy results but this worked very well. I did add a very small amount of stevia and omitted the coconut for the kids. I have never been able to make a healthy banana cookie that didn’t taste like a muffin, these actually tasted like a cookie. I used freshly ground almond meal and a ground the oats a bit as well.
Yum yum!!! Copying this recipe right now!!
xx MB
You’ll love them MB. They’re on page 185 of Eat Well 360 too!