cookies, but healthy

Tuesday, November 2, 2010

Being an adult is hard.

You worry about your mortgage, your cats, your health, you're married (ew boys) and you're told it's unacceptable to eat cookies for breakfast. boo.

This week, the husband and I had a very adult meeting about our house. We would really like a bigger home with lots of room for the cats and people to roam free. Small problem, we need to sell our home now. Which is small. It's very stressful you know, all these adult decisions.

Solution - make cookies.

This recipe comes from 101 cookbooks, most of the recipes on this site are made with alternative ingredients such as agave nectar or coconut oil etc. Personally, I don't usually make any baked goods with any of these ingredients, but I'm always conscious of how much butter and sugar are in all of these delicious, delicious treats. These cookies are not only sugar free, they are vegan and can be made gluten free by switching the rolled oats for gluten free oats. This means they're healthy. Which also means you can eat them for breakfast. yessssssss.

Healthy cookies

[ adapted from 101cookbooks]

These cookies have a blend of delicious flavours. When I took my first bite, the first taste was the oats, then I had the faint tastes of banana and coconut. Trust me, you won't miss the sugar. 

3 large, ripe bananas. well mashed
1 teaspoon vanilla extract
1/4 cup coconut oil*, barley warm, so it's no longer solid
2 cups rolled oats
2/3 cup almond meal**
1/3 cup unsweetened, shredded coconut
1/2 teaspoon cinnamon
1/2 sea salt
1 teaspoon baking powder
1 cup dark chocolate chips

Preheat oven to 350 degrees.

In a large bowl, combine bananas, vanilla extract and the coconut oil.
Add the oats, the almond meal, shredded coconut, cinnamon, salt, and baking powder. Mix until combined. Fold in the chocolate chips.

The dough will look a bit different than regular cookie dough, it will look looser and moist.
Drop dollops of dough, about 2 teaspoons in size, onto a parchment lined baking sheet.

Bake for 12 - 15 minutes. Mine took about 14 minutes, they were golden on the bottoms and the tops. These cookies create alot of steam while they cook, so don't be alarmed if you see steam billowing out of your oven when you open it.

* Coconut oil can be found in natural supermarkets such as Whole foods. If you can't find coconut oil, you can use olive oil.
** I don't have almond meal so I ground up some slivered almonds in the food processor. Don't pulse them too much or you'll have almond butter.