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I would like to start by saying that I feel like I have a Dr. Jekyl/Mrs.Hyde thing going on in this blog. I post things like blueberry Cheesecake and Caramel Coconut Brownie Squares and then say that I am trying to cut the sugar out in my house. While I do enjoy cooking the super yummy sugary sweets from time to time for the most part I do try to keep the sugar to a minimum. I search for recipes and snacks that will satisfy my girls and keep me happy in the sugar department.
So when I first came across a recipe that had no sugar, no butter and no flour I was both excited and skeptical. I mean seriously, how good could they be? Well I decided to give them a try and hot diggity they were fantastic! They were sweet, light and very, very tasty. They have a slight toasted coconut flavor on the bottom too. Thebest thing of all? My kids D-E-V-O-U-R them. I have to make them 2-3 batches at a time because they vanish in this house.
They are perfect for lunches, snacks and if you want your kids to think you are the world’s best mom you can even use them as breakfast and still feel good about it. They are also safe to eat raw because they don’t have any egg in them (not that egg in cookie batter has ever stopped us from eating raw batter).
I don’t know why banana as a binder never occurred to me. It’s so smart! The cookies don’t have a banana flavor to them so if you aren’t a fan of banana then you will still enjoy these cookies.
Here’s the recipe:
3 mashed bananas
1/4 cup Coconut oil warm (not hot) so it isn’t solid
1 1/2 cups regular rolled oats
1 cup coconut flakes
1/2 teaspoon cinnamon
3/4 cup of almond meal
1 teaspoon vanilla extract
½ cup of chocolate chips
Preheat your oven to 350
In a large bowl combine your mashed banana, liquid coconut oil and vanilla, in a separate bowl mix together rolled oats, coconut flakes, cinnamon, and almond meal. Then stir your dry ingredients into the wet ingredients and combine.
If you don’t have almond meal on hand but you do have almonds just throw them in a food processor until they look like this:
Here’s where you can switch it up. If you want the good old chocolate chip experience add the chocolate chips. If you want truly sugar free cookies then you can use carob chips. If you want to skip the chocolate chips altogether you could use raisins, cranberries, dates or any dried fruit of your choosing. If you want to be sneaky you could even hide some ground flax seed in there too.
Scoop them onto a cookie sheet and bake about 12-15 minutes, until the bottoms of the cookies are browned. You should get about 30 small cookies. If you make them too big they won’t cook all the way through.
I hope you give them a try. They will be a new favorite. I promise.