These cookies are one guilty pleasure that you don't have to feel too guilty about! They use no butter (dairy free!) or oil and with the addition of oatmeal and almond butter, they provide fiber and help keep you full. A mashed up banana provides moisture to the cookies, as well as a flavorful sweetness and the dark chocolate chunks add healthy antioxidants to your daily diet. Really, these are so much more than just a cookie... so go ahead- have two.INGREDIENTS:
1 ripe banana
1 cup almond butter, stirred well
1/2 cup brown sugar
1/8 cup white (granulated) sugar
1 1/2 cups old fashioned oats
1/2 cup flour
3/4 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
4 oz. (or about 1/2 cup) dark chocolate, chopped (preferably 70% cocoa)
1 egg
1 tsp. vanilla
DIRECTIONS:
-in a large mixing bowl, peel and mash the banana with a fork
-add the almond butter and mix
-add the brown sugar and white sugar, mix
-mix in egg and vanilla, set aside
-in a blender or food processor, blend the oats until they are minced (you do not want to turn the oats into a flour! so don't process too long. this is to give the cookie texture!)
-add to the almond butter mixture the oats, flour, cinnamon, salt, baking soda, and chocolate
-mix until all ingredients are combined (mixture will be moist and sticky!)
-drop rounded tablespoons onto a lightly greased baking sheet or a baking sheet lined with parchment paper (be sure to leave about 1.5"-2" between each cookie, they will spread out!)
-bake in a 350 degree oven for 10-12 minutes
-remove from oven, and let cookies cool on the baking sheets for about 5-10 minutes
-remove cookies from baking sheets to a wire cooling rack, and let cool for an additional 10-15 minutes (cookies will still be moist and chewy after they are cooled)
-serve and enjoy!
makes about 2 dozen cookies
SHOUT OUTS:
These cookies were inspired by an almond butter cookie recipe in Clean Eating Magazine and they were inspired by my blog readers! I received great feedback from my peanut butter oatmeal cookies, and I wanted to do more with sweets for you all!
TIPS and ADAPTATIONS:
-Do NOT try to to roll these cookies into balls- the dough is too wet and sticky, it will just become a mess! Drop onto the cookie sheet in even measurements- they will look 'spikey' and lumpy but they will flatten and smooth out as they cook.
-For easy and even measuring, try a cookie scoop!
-You can use white or wheat flour and/or dark or milk chocolate (good dark chocolate is made without milk, therefore dairy-free! But always check the label to be sure).
-You can use chocolate chips instead of chopping your own- but chopping your own adds great texture!
-If you have quick cooking oats on hand, go ahead- use those instead of old fashion style.
-Mix in some wheat germ and flaxseed for added health benefits.
-Try the cookies with raisins or dried cranberries instead of chocolate.
-You may want to keep these cookies stored in the fridge since they are so soft and moist.
-Can't find almond butter? Make your own! In a food processor, place 1 1/2 cups roasted almonds, 1 1/2 tbs vegetable oil, and 1/3 tsp salt and grind until smooth (adding more oil if necessary). Store in a tightly covered container in the refrigerator.
LESSONS LEARNED:
Oatmeal IS gluten free, however- it is often processed with the same equipment as wheat. So, if you are looking to eat a gluten free diet, these cookies should be okay for you (instead of using 1/2 cup white or wheat flour, replace with oat flour or other gluten free flour). HOWEVER if you are a celiac (allergic to flour), make sure you are using completely gluten free oats and flours.
[I am not a doctor- so if you're concerned about your gluten intake, consult a doctor!]
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