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The Washington Post

Nikki's Healthy Cookies

Nikki's Healthy Cookies 36.000

Julia Ewan - The Washington Post

Holiday Cookies 2008 Dec 10, 2008

Coconut oil is available at health- or organic-food stores and at Whole Foods Markets (on the shelf next to the olive oils); olive oil may be substituted.

Make Ahead: The cookies can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 2 months.


Servings: 36 cookies
Ingredients
  • 3 large ripe bananas, well mashed (about 1 1/2 cups)
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut oil, warmed slightly so the oil is not solid (may substitute olive oil)
  • 2 cups old-fashioned rolled oats (do not use steel-cut, quick-cooking or instant oats)
  • 2/3 cup homemade or store-bought almond meal (see NOTE)
  • 1/3 cup finely shredded unsweetened coconut
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon baking powder
  • 6 to 7 ounces semisweet chocolate chips (may substitute bittersweet chocolate, chopped)

Directions

Position an oven rack in the upper third of the oven; preheat to 350 degrees. Line a large baking sheet with parchment paper or a silicone liner.

Combine the bananas, vanilla extract and coconut oil in a large bowl.

Whisk together the oats, almond meal, shredded coconut, cinnamon, salt and baking powder in a large mixing bowl. Add to the banana mixture, stirring until combined. Fold in the chocolate chips. (The dough will be a bit looser than a standard cookie dough.)

Drop 2-teaspoon dollops of the dough, spaced 1 inch apart, onto the baking sheet. Bake on the upper rack for 12 to-- minutes, until the edges of the cookies are golden brown. Transfer the cookies to a wire rack to cool completely before storing. Repeat as needed to use all the dough.

NOTE: To make almond meal, process 3/4 cup blanched, slivered almonds in a food processor until they are the texture of sand.


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Recipe Source

Adapted from a recipe on the blog "101 Cookbooks," by Heidi Swanson.

Tested by Randy Richter.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per cookie: 80


% Daily Values*

Total Fat: 5g 8%

Saturated Fat: 2g 10%

Cholesterol: 0mg 0%

Sodium: 39mg 2%

Total Carbohydrates: 9g 3%

Dietary Fiber: 1g 4%

Sugar: n/a

Protein: 1g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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