I really think the problem with most healthy cookies is the lack of oil. I love some “muffin top” type cookies that are soft and fluffy and like muffins and I’ve successfully made some of those that are really good with very minimal added fat. Unfortunately, your average cookie needs something more. And with these cookies, it’s not too much. You don’t feel weighed down after eating a couple of these like you do with traditional cookies. It’s only a few tablespoons(plus the peanut butter) for a big batch of cookies. A pretty fair amount for some super yummy cookies, I think You could even substitute some dried fruit for the chocolate chips if you really wanted to. And the original recipe had no added maple syrup so I’m sure you could leave it out(and add another tbsp of oil) and they would still be fantastic
So I went a little crazy with the picture taking for these. Seriously? I brought out a coconut and a banana(and hid that picture at the bottom, haha). I’m not sure what I was thinking(who thinks a brown hairy coconut looks attractive anyways?) but the picture was clear so I added it. Oh well. I had no idea cookies were so photogenic, but these ones were for sure. And not just photogenic. So yummy! My husband doesn’t like banana baked into anything, but excluding him, everyone in the house absolutely loved them. And by everyone I mean myself and the two kids. They didn’t last long enough to share with anyone else 😀
Recipe slightly adapted from Kitchen Karate
Makes about 2 1/2 dozen small cookies
- 3 large ripe bananas
- 1/2 C peanut butter
- 3 tbsp coconut oil(or substitute any flavorless oil like canola)
- 1 tsp vanilla
- 1-2 tbsp maple syrup
- 2 C old fashioned rolled oats(certified gluten-free if necessary)
- 1/3 C shredded coconut
- 1 tsp baking powder
- 1/4 tsp cinnamon
- 1/2 tsp salt
- 1/2 C chocolate chips
- up to 1/2 C other add ins(dried fruit, nuts, or more chocolate chips) Optional
Preheat your oven to 350 degrees. Mash the bananas in a large bowl and combine with peanut butter, liquified oil, maple syrup, and vanilla. In a separate bowl mix the dry ingredients and then add to the banana mixture and mix well. Add in the chocolate chips and anything else you want to add in and stir just till everything is evenly dispersed.
Line a baking sheet with parchment paper and drop cookies by spoonfuls 1″ apart. Bake for 12-14 minutes just till set. I baked mine till the edges of the oats on top turned golden.
Make sure they’re completely cool before putting them in an airtight container. I’d even recommend leaving them on the counter for a couple hours because the bananas in them will make them soft if they’re covered too soon.