Charlotte's Healthy Cookies

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:

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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.

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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.

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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.

 

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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!

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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.

RINT HERE!