I'm actually pretty surprised with myself that it's taken me this long to share with the world what I think is the single best healthy cookie. This, my friends, is it:
I'm surprised because when I first discovered this recipe on Heidi Swanson's wonderful whole foods blog, 101 Cookbooks, I made these once a week for about 3 months. They're that good. I made them a few years back when I was a super cool Park Avenue Private Chef, because a client requested an eggless oat cookie. 101 Cookbooks to the rescue.
I should also mention that Heidi's blog was my first introduction to a food blog, back when I thought they were the lamest things ever. Boy, things change.
Last week, I walked into one of my family's homes and their awesome daughter, Charlotte, went to the fridge and pulled out a container.
"You HAVE to try one of these, I made them yesterday." (I like to take credit for any and all cooking inspiration Char has).
I tried one and surely enough and it was as if I were back on Park Ave realizing that I actually found a healthy cookie I loved (it was also the first recipe I ever used coconut oil in and yes I have a freaky good memory). Geronimo I tell you.
Of course I went on about this recipe for about 95 seconds to her and have subsequently made them 3 times since last week. She also made another batch.
I've modified the original version to Charlotte's version and I'd strongly recommend you make these NOW before you fall victim to those calorie con girl scouts!
Slightly adapted from Nikki’s Healthy Cookie Recipe via 101 cookbooks
INGREDIENTS: (makes about 25 cookies)
- 3 large, ripe bananas (about 1.5 cups when mashed)
- 1 teaspoon vanilla extract
- 1/4 cup olive oil
- 2 cups rolled oats
- 2/3 cup almond flour
- 1/3 cup coconut, finely shredded & unsweetened
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/3 cup mini chocolate chips
- 1/3 cup currants
-Preheat oven to 350 degrees. Line 2 sheet trays with parchment.
-In a large bowl mash together the bananas, vanilla extract, and olive oil. Set aside.
-In another bowl whisk together the oats, almond flour, shredded coconut, cinnamon, salt, and baking powder.
-Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chips and currants.
-The dough will be a bit looser than a standard cookie dough, that’s okay.
-Roll 2 tablespoons of dough into balls, then lightly press them into disks. You want to keep them relatively thick.
-Bake at 350 for 20-25 minutes or until bottoms are golden brown.
-Let cool to firm up.