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Recipes: Absolutely guilt-free cookies

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Tammy

Tammy
Barto, PA
(Zone 6b)

March 17, 2012
9:46 AM

Post #9046040

There is nothing in here you won't feel good about eating. These are not sweet cookies but I sure do enjoy them. I calculated 78cal ea if you make 3 dozen

3 large ripe bananas - well mashed (about 1.5c)
1 tsp vanilla
1/4c coconut oil (barely warm - just so it isn't solid. Could substitute olive oil)
2 c rolled oats
2/3c almond meal
1/3c finely shredded, unsweetened coconut
1/2 tsp cinnamon
1/2 tsp salt
1 tsp baking powder
6-7 oz chocolate chips or dark chocolate bar, chopped

(I used high quality dark chocolate and think you could cut that in half if you want to save some $$)

Preheat oven to 350deg, rack in top 1/3

In a large bowl, combine the bananas, vanilla & coconut oil. Set aside. In another bowl, whisk together the oats, almond meal, shredded coconut, cinnamon, salt & baking powder. Ad the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate. The dough is a bit looser than a standard cookie dough, don't worry. Drop dollops of the dough, each about 2 tsp in size, about an inch apart onto parchment (or silpat) lined baking sheet. Bake for 12-14min. Note: these cookies don't spread out.

MShaffer736
Loganville, PA
(Zone 6b)

March 25, 2012
7:09 AM

Post #9056167

Tanny, just visited this thread and saw the cookie recipe. I will definitely try these, as I have all the ingredients in the pantry. I also developed a chocolate chip cookie recipe using whole wheat flour and the coconut oil, since I am trying to stick with a clean-eating diet.

Martha

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Tammy

Tammy
Barto, PA
(Zone 6b)

March 25, 2012
11:55 AM

Post #9056468

Martha,

Remember, these cookies are not sweet (if you use milk chocolate chips, that might make them sweeter). So if you want them sweet, you might add a little honey (or agave or whatever you like for sweetener)

Tam
MShaffer736
Loganville, PA
(Zone 6b)

March 25, 2012
12:05 PM

Post #9056478

Thanks, Tammy. I will use the dark chocolate, but maybe add a little sucanat, so the batter does not get too thin.

Martha

Tammy

Tammy
Barto, PA
(Zone 6b)

March 25, 2012
12:16 PM

Post #9056485

Don't worry about it being too thin. I used these directions exactly and they came out really nicely.

Tam
MShaffer736
Loganville, PA
(Zone 6b)

March 29, 2012
10:54 AM

Post #9061981

Tammy, thanks again for a great recipe. I just got around to trying the cookies today, and they are marvelous. I did add 1/2 cup of sucanat to the batter,and they baked fine and are delicious.

Martha

Tammy

Tammy
Barto, PA
(Zone 6b)

March 29, 2012
4:36 PM

Post #9062384

Whew! I was a little nervous to open the thread for fear that you tried them & didn't like 'em. :-) Now I need to go look up sucanat as I'm not familiar with that.
Tam

Tammy

Tammy
Barto, PA
(Zone 6b)

March 29, 2012
4:38 PM

Post #9062387

OH. I've been using date sugar. Sounds kinda like the same idea. But date sugar doesn't work well in many recipes. And is not as sweet as sugar.

Tam
MShaffer736
Loganville, PA
(Zone 6b)

March 30, 2012
5:12 AM

Post #9062868

Tammy, sucanat is pure dried sugar cane juice. I've been using it for several years, and it works well in recipes. I subsitute it for refined white sugar or regular brown sugar. Again, thanks for the great recipe. My daughter is coming from Virginia today and I plan on sharing the cookies with her.

Martha

This message was edited Mar 30, 2012 8:13 AM
araness
Auburn, AL
(Zone 8a)

April 7, 2012
5:11 AM

Post #9072805

Do you have other nutritional information on these?

Tammy

Tammy
Barto, PA
(Zone 6b)

April 8, 2012
4:49 PM

Post #9074602

I calculated the calories at 78ea when you make 3 dozen from the recipe as-is. I didn't go any more calculations. Did you have a specific nutrient or component that is of interest?

Tam

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