You may think that sweets in the kitchen of a nutritionist’s home would be taboo, but in my home it’s quite the opposite. I have teenagers bouncing in and out and I have a fiance who has one request, to have desserts around. He takes my meatless meals in stride, so making a treat available for him to enjoy isn’t an issue.
I have a rolodex of gluten free, low sugar, plant based desserts available and I’m always adding to it. This recipe has components of healthy (almond meal, gluten free oats, banana, coconut) and that 20% (peanut butter chip and chocolate chip). There is no added sugar and my family went crazy for it, even I can say this was one cookie I couldn’t keep my hands off of.
Banana Chocolate Peanut Buter Chip Cookies
Makes approx. 18 cookies
Ingredients:
3 large, ripe bananas, mashed
1 organic egg
1 tsp. vanilla extract
¼ cup coconut oil
2 cups Gluten Free Bob’s Red Mill Oats
2/3 cup almond meal
1/3 cup coconut, shredded
1/2 tsp. cinnamon
1/2 tsp. fine grain sea salt
1 tsp. baking powder
½ cup chocolate chips
½ cup peanut butter chips
Directions:
Preheat oven to 350 degree.
In a large bowl combine the bananas, egg, 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.
The dough is a bit looser than a standard cookie dough, don’t worry about it. Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment (or Silpat) lined baking sheet.
Bake for 15 minutes, no more than 18 minutes.
