Thursday, March 31, 2011

Banana Coconut Chocolate Chip Cookies

I'm always trying my best to satisfy my sweet cravings with healthier options. The maple syrup content is pretty low in this recipe and is combined with other naturally sweet ingredients to make these cookies totally hit the spot! This is a recipe I adapted from the book, Clean Food, by Terry Walters.

Banana Coconut Chocolate Chip Cookies

2 mashed bananas (ripe or overripe is always ideal!)
1/4 grapeseed oil
1/4 maple syrup
1/2 teaspoon vanilla extract
1 cup rolled oats
2/3 white spelt flour
1/4 teaspoon baking soda
1/2 cup shredded dried unsweetened coconut
dash of sea salt
1/4 your favorite chopped nuts (mine are pecans, or walnuts)
1/4 cup grain sweetened chocolate chips
handful of raw cacao nibs (optional)
sprinkling of raw sugar to dust tops of cookies with before they go into oven (this is optional)

Preheat oven to 350 F. In a medium bowl combine wet ingredients, mix well. In bowl, combine dry ingredients. Add wet to dry ingredients and mix until just combined separate (don't overstir).

Line a cookie sheet with parchment paper (heck-yea for no clean up!) and drop batter by the heaping teaspoon onto sheet. No need to perfect the dollops, that's what makes these cookies so great! If you'd like, dust the tops of the cookies with a little raw sugar (just for fun). Place in oven and bake 14 minutes or until lightly browned. Remove from oven and place onto cooling rack. Once they are cooled, ENJOY!

1 comment:

  1. This is a nice healthy food item made of banana and coconut. The detail ingredients and directions you have provided to make the cookie is really very impressive. Thanks for sharing this valuable and delicious recipe.

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