Chocolate chip cookies that are healthy and can be eaten for breakfast and snack time alike? YES! If you ate this entire portion of baked cookies, you would be eating 1 cup of oats, 2 bananas, and 1 tbsp raw cacao nibs. In other words, I give you permission to enjoy these and savor every bite without guilt. 1/2 the batch would be an ideal serving for most. You can also double this recipe. Kids and adults alike will love these!
Cost: To make this entire recipe using all organic ingredients cost me $1.67 (NJ prices)
1 cup of oats (gluten-free)
2 medium-large ripe bananas
1 tbsp raw cacao nibs
I always try to buy organic, fair trade ingredients as much as possible.
1. Preheat oven: 350 degrees F.
2. Mash bananas in a medium-sized bowl.
3. In a food processor or blender, process oats for 10 seconds or so to break into smaller fragments. This helps the cookies hold.
4. Mix the oats into the mashed bananas. This will form a batter.
5. Add 1 tbsp raw cacao nibs (optional). You can also add raisins, walnuts, or other add ins of your choice.
6. On a greased cookie sheet (I use just a few drops of coconut oil), scoop out desired amount of cookie dough and press down to flatten into cookies. I make four large cookies. You can also make eight small cookies.
7. Bake for 15-20 minutes on 350 degrees F or until golden brown. I like my cookies to be well done, so I keep an eye on them and bake them longer.
Prep Time Total: 25 min
Yields: 4 large cookies or 8 small cookies