Healthy Chocolate Oat Cookies
INGREDIENTS:
§ 2 very ripe large bananas
§ 1 cup of quick oats (look
for gluten-free oats if you have an allergy– some oats are contaminated with
small traces of wheat)
§ 2 small tbsp of
unsweetened cacao
§ Optional mix-ins of your
choice (chocolate chips, cacao nibs, chopped nuts, raisins, coconut flakes,
flax seed, vanilla, diced raspberries, dried cranberries, etc.)
DIRECTIONS:
1.
Preheat your oven to 350 degrees and line a baking sheet with
non-stick foil or parchment paper.
2.
Mash 2 ripe bananas in a bowl, and then mix in up to 2 tbsp of
unsweetened cacao powder and 1 cup of quick oats until a cookiedough-like
batter is formed (the amount of oats you need depends on the size of your
bananas, so start with 3/4 of a cup and add more as needed). The mixture will
seem dry at first, but after a few minutes of mixing with a spoon it
will turn into a nice consistency.
3.
Fold in any mix-ins you plan on adding to the batter (I added a
large handful of chocolate chips).
4.
Place about 15 clumps of your cookie dough mixture evenly on
your baking sheet. Flatten and mold them with your hands to form “cookie”
shapes (these cookies will not flatten or change shape with baking).
5.
Bake at 350 degrees for 10-15 minutes.
6.
Enjoy!! Like most cookies, these are best when served warm,
right out of the oven, but you can also store them in a tupperware container or
ziplock bag for later.
TIPS:
§ These can also be made the
traditional way without the cacao powder which makes the recipe more versatile
(cinnamon raisin, white chocolate cranberry, etc.). You can see that
recipe here.
§ Try rubbing a little
coconut oil on your fingers before shaping your cookies to prevent them from
sticking to your hands.
Source : http://www.listotic.com
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