Last month, I got this cookbook for my birthday. I was so overwhelmed with the array of delicious-looking, healthy recipes, that it took me until now to finally cook something from it! Since my fiance and I are trying to cut back on our sugar intake, I chose a vegan, sugar-free, full of taste dessert to start. The first attempt at the cookies was good. They were sweet, salty, but didn’t have any extra “oomph” to make them great. The second time around, I added peanut butter, changed out the peanuts for a honey-roasted variety, and doubled the portion of sea salt. Batch two was great! See my version of the recipe from Super Natural Every Day below.
-3 large bananas, well mashed
-1 tspn vanilla extract
-1/8 cup coconut oil, slightly warmed so it isn’t solid
-1/8 cup creamy natural peanut butter
-2 cups rolled oats
-2/3 cup almond meal
-1/3 cup shredded coconut, unsweetened
-1/2 tspn cinnamon
-1tspn sea salt
1 tspn baking powder
-1 cup semi-sweet chocolate chips
-2/3 cup honey roasted (or salted) peanuts
-1 1/2 cups salted popcorn
-Preheat oven to 350 degrees
-In a large bowl combine the bananas, vanilla, coconut oil, and set aside.
-In a separate bowl, mix the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder.
-Add the dry ingredients to the wet ingredients and stir until combined.
-Fold in the chocolate chips.
-Drop the dough, about 2 tspns in size, onto a baking sheet lined with parchment paper.
-Bake for 12-14 minutes.