And quite frankly I don’t understand how people can’t! I wish I could understand that. When Aaron and I first started dating, I remember him telling me that he didn’t really like a lot of sweet things and I wondered at that point how this relationship was possibly going to work.
Of course I am always trying to find ways to curb it (impossible?) or satisfy more wholesomely, which you can see from this blog. I have been sharing so many treats that I promise I will post some more real food soon. In the meantime, I had to share a yummy recipe that I pinned forever ago and finally had the occasion to make.
The occasion was finding 70% dark chocolate Scharffen Berger bars for $3 each at Wal-Mart!! Yum yum yum. Apparently they are now owned by Hershey, but they thankfully don’t taste a thing like Hershey bars. If you haven’t tried this chocolate before, you should definitely find your own occasion to do so.
If the thought of Wal-Mart is too much for you, I have also seen it at QFC. Or I also love the Endangered Species dark chocolate they sell at Fred Meyer. Anyone have other favorite kinds of chocolate I should try? My mom said this one was the best part of the cookie…so she wasn’t a huge fan of the cookie…but don’t let that deter you from making it.
Unless you don’t like bananas. That would probably deter you from it because these have a STRONG banana taste. These are a vegan, gluten-free, sugar-free cookie that uses the banana to replace the sugar and the eggs, and some of the butter. So you could play around if you have a banana hatred (which I know some of you do) and replace some of the banana with more coconut oil/applesauce/eggs.
Personally I thought they were delicious and can’t wait to try some more recipes from 101 Cookbooks. I will say though that traditionally I lean toward an underdone gooey cookie, but these tasted better with a little crispy edge to them. So if you are in doubt when deciding to take them out, go ahead and give them another minute.
Nikki’s Healthy Cookie Recipe
3 large, ripe bananas, well mashed (about 1 1/2 cups)
1 teaspoon vanilla extract
1/4 cup coconut oil, barely warm
2 cups rolled oats
2/3 cup almond meal
1/3 cup coconut, finely shredded & unsweetened
1/2 teaspoon cinnamon
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
6 – 7 ounces chocolate chips or dark chocolate bar chopped
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/chips.
Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment lined baking sheet. Bake for 12 – 14 minutes.