What’s For Snack? Guilt-Free Cookies!

What’s this? Cookies? For snack?! You betcha! And after you see this healthy lineup of ingredients, you won’t feel bad eating them for a snack either. They are 100% {almost} guilt free! 😀 Okay, okay… so the chocolate chips aren’t entirely guilt free, but who’s telling? 🙂 Don’t forget to use the same trick with freezing bananas that we learned in our banana bread to make these a food storage friendly treat (with electricity, of course).

{Almost} Guilt-Free Cookies

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Ingredients:

  • 3 large, ripe bananas (roughly 1½ cups)
  • 1½ tsp pure vanilla extract
  • ¼ cup coconut oil, barely warm (so that it isn’t solid), or olive oil
  • 1 tsp natural sweetener (i.e. Truvia (1 packet), agave, or honey)… I used Truvia
  • 2 cups quick oats (or old-fashioned)
  • 2/3 cup almond meal*
  • 1/3 cup shredded coconut (the baking kind)
  • 1 tsp cinnamon
  • 1 packet Truvia (or 2 tsp sugar)
  • ½ tsp sea salt
  • 1 tsp baking powder
  • chocolate chips**

*You can make your own almond meal by pulsing almonds in a food processor until it is the texture of sand. ( Just don’t  overdo it, or you’ll end up with almond butter.) About 1/3 cup of almonds will get you 2/3 cup of almond meal.
**The higher the cacao percentage, the healthier the cookie will be for you. Bittersweet chocolate is about 70% cacao, which is what I used the first time I made these. But that’s a bit too much for my family’s liking. Semisweet works better for us. I didn’t have semisweet this time around though, so I used a mix of bittersweet, milk, and white. Turned out pretty good. 🙂

Directions:

  1. Preheat oven to 350 °F.
  2. In a large bowl, mash up your bananas until there are no longer any chunks (you need them well mashed). Add the vanilla, coconut oil, and natural sweetener of your choice. Mix well and then set aside.
  3. In another bowl, mix together the oats, almond meal, shredded coconut, cinnamon, Truvia (or sugar), salt, and baking powder.
  4. Add the dry ingredients to the wet ingredients and stir until combined, then fold in the chocolate chips. (The dough will be a bit looser than regular cookie dough, but that’s how it should be.)
  5. Drop dollops of the dough (roughly 2 teaspoons in size) onto a parchment lined baking sheet. You can put them pretty close together because they won’t melt down as they bake… they will hold their form almost exactly.
  6. Bake for about 12-15 minutes (as long as possible without burning the bottoms). Makes about 3 dozen bite-sized cookies. Enjoy!

Recipe adapted from Nikki’s Healthy Cookie Recipe

Shop Taste of Home (Readers Digest)

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4 thoughts on “What’s For Snack? Guilt-Free Cookies!

  1. Deena Brown says:

    Ashley and I make these all the time. We add crainsin and walnuts or macadamia nuts. We will make a double batch, divide them up into quart freezer bags and freeze. Take them out and let set at room temp until soft. We also keep ours in the fridge, they seem to last a little longer.

    Like

  2. Mel Schoenhut says:

    This is perfect for my grandma’s snacks since she has heart disease and some diabetic problems. The ingredients are totally healthy and nutritious. I should try this and put it in a jar for my grandma’s stocks. Lol.

    Like

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