Eat in the heat: #4 Only goodness banana choc chip cookies
March 18, 2015
These are a staple snack in our house where it seems that everyone is always hungry. They tick all the boxes for me. They're ridiculously quick and easy to make, contain only a few very healthy (and local) ingredients and are nut free - which makes them school lunch-box friendly. Simple.
2 and 2/3 cups oats (finely milled)
Small pinch of sea salt
1 tsp ground cinnamon
1 cup unsweetened dessicated coconut
2/3 cup full fat coconut milk
2 very ripe bananas, mashed
1/4 cup agave or honey
1/3 cup dark chocolate chips (or, if you want to keep it super healthy, cacao nibs)
Turn the oven on to 375 degrees (170 celsius). First make the 'coconut butter' by mixing the dessicated coconut with the coconut milk. Then pour it into a large mixing bowl and add the mashed banana, agave or honey, oats, salt, cinnamon and choc chips. Taste for sweetness.
Grease and line a large baking sheet with parchment. Form the sticky dough into balls with your hands and then flatten onto the sheet making cookie shapes (they'll stay the same size during cooking).
Bake for around 15 minutes or until the edges are slightly brown. Allow them to cool completely before removing from the baking sheet. Great with iced coffee or milk.