This is the cookie of the year for us. On rotation, we make a fresh batch each week or as the brown bananas in our fruit bowl designate our needs for a new batch. Now that I have a kindergartener in the house, my snack game has gotten significantly stronger - Watch out, Kinder-moms!
The original recipe discovered by Heidi Swanson. Doubled on chocolate, nut-free (making it the perfect school snack) and sweetened only by bananas. I have made various versions of this recipe. Ground Hazelnuts with the chocolate has been a favorite recently. Or adding oat flour and chai spices and leaving out all the chocolate. I always add a bit of flax and lucuma to our batches as well. We have fun with this one and my 18 month old can have a place at the table helping me make them each time.
The Cookie (The secretly healthy cookie)
- 2-3 large, ripe bananas, well mashed (about 1 1/2 cups)
- 1 teaspoon vanilla extract or vanilla powder
- 1/4 cup coconut oil (warmed) or olive oil
- 2 cups rolled oats
- 1/3 cup ground hazelnuts (or almonds, or sunflower seeds)
- 1/3 cup raw cacao powder (or oat flour)
- 1/3 cup coconut, finely shredded & unsweetened
- 1/2 teaspoon fine grain sea salt
- 1 teaspoon baking powder
- 1 teaspoon lucuma powder (optional)
- 1 Tablespoon ground flax seeds (optional)
- 6 ounces chocolate chips or dark chocolate bar chopped (we love the Lily's brand)
Preheat oven to 350 degrees F/ 170 degrees C
In a medium bowl combine the bananas, vanilla, and coconut oil. Set aside. In a large bowl stir together the oats through flax seeds. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate. The dough is a bit wetter than a standard cookie dough, don't worry about it. Drop dollops of the dough, each about 1 - 2 tablespoons in size, an inch apart, onto a parchment or Silpat lined baking sheet. Bake for 13 - 15 minutes. Until golden on the bottoms and slightly dry looking on top.
Makes about 2 dozen cookies.