Santa, you are a glutton. You consume mass quantities of cookies one day each year, and then spend the rest of the year trying to get yourself back into shape. I prefer to space out my consumption of cookies and use healthier ingredients. That said, my beloved chocolate chip cookie recipe becomes a special treat…normally I’d cry (not kidding), but I found these amazing cookies. They are delicious. And all natural. And addictive. And gone. Really gone. Didn’t even make it from the silpat to cookie jar kind of gone. If you’re trying to eat better or be more mindful of the ingredients you’re using, try this cookie recipe. Just trust me. And come back and tell me that you’ve made them and now find every excuse – cleaning! – to walk into the kitchen and snag a couple of these babies.
3 large, ripe bananas, well mashed (about 1 1/2 cups)
1 teaspoon vanilla extract
1/4 cup olive oil
2 cups rolled oats
2/3 cup almond meal (think almonds pulsed in blender until crumbs)
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 olive 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 chips. Drop dough, about 2 teaspoons in size, an inch apart onto a parchment or Silpat lined baking sheet.
Bake for 12 – 14 minutes.