If you’re looking for a healthy, simple, yet equally tasty cookie recipe, I’ve got you covered. These cookies are rich in dietary fibre and can be enjoyed as a snack, light dessert or even a healthy breakfast option with a glass of almond milk, yum! They are also oil free.
I whip up a batch of these cookies almost every weekend, because they are quick to make, last all week and make great use of my super ripe bananas. The ripe, almost black bananas make the sweetest cookies or cakes. If you have more than two over ripe bananas left over at the end of the week, remove the banana’s skin and freeze them for next week’s cookie batch!
The recipe makes 12 cookies.
Ingredients
Wet ingredients
1/4 cup of soy milk
1 tsp white vinegar (or apple cider vinegar)
2 very ripe bananas
2 1/2 tbsp of pure maple syrup
1/4 cup peanut butter
Dry ingredients
1 cup organic rolled oats
1/4 coconut sugar
2 tbsp rice flour
1/2 cup shredded coconut
1 cup of walnuts, roughly chopped
200g of vegan dark chocolate (I use 80 per cent cocoa)
Recipe
Line two cookie trays with baking paper and grease lightly.
Set your oven to moderate (180 degrees celsius or 355 F).
Next, combine the white vinegar with the soy milk in a cup and set aside (its normal for the milk to turn into a thick, slightly foamy consistency).
Then, mash two very ripe bananas in a medium bowl. Add maple syrup to the mashed banana and mix through. Then, add in the peanut butter and the soy milk mixture and stir through until ingredients are combined.
In a separate bowl, combine all dry ingredients, including chopped chocolate and walnuts and mix together.
Using a mixing spoon, add the wet ingredients to the dry ingredients and mix together. The mixture should be very runny. This makes the cookies nice and chewy.
Using a spoon, scoop the cookie mixture onto the prepared cookie try. Bake cookies for 15 minutes. They may appear slightly pale and that is okay; this makes them soft, moist and chewy!
Remove cookies from the oven and set aside to cool. They will continue to cook on the tray and will harden up slightly.
And there you go! Happy snacking, friends!
Note: These cookies are best kept in a refrigerator. They last for up to one week. They can also be frozen for up to two weeks.
