Magic Cookies

May 20th, 2011 § 2

I’m back! Hopefully you haven’t all lost faith in me by now.:) Between moving and getting the baby’s room ready…my poor little blog has been ignored. If you are still reading…thanks for your patience.:) We’ve been enjoying living in our new town and exploring local restaurants, shops and farmers markets. Which by the way… there are so many of! I think I’m in dream land. We are mostly all settled in now, with the exception of the yard and guest/baby room. But we still have a couple more months to tackle those things, thankfully.

I’m usually a pretty healthy eater, and being pregnant has motivated me to watch what I’m eating even more, but I think there is something about knowing I really shouldn’t eat 5 cookies that makes me crave them even more. I came across this recipe last week and I have to admit that I was pretty skeptical at first. Does a vegan, gluten-free*, healthy cookie sound like it equals not-yummy to anyone besides me? But in my desperation to satisfy my cookie craving I whipped some together, only making a half batch…just in case. Once I pulled them out of the oven and took a bite I was in awe. These cookies truly are magical. So magical that I ate 5 and felt no guilt. Who could with this ingredient list?

Ingredients

*for gluten-free cookies, sub with GF oats

2 ripe bananas, mashed
1 tsp vanilla extract
1/4 cup coconut oil, melted
1/2 cup maple syrup
1 tbsp cane sugar (optional, but i totally added it)
1 1/2 cups old-fashioned oats
2/3 cup shredded unsweetened coconut
1/2 cup pecans, chopped
1/2 tsp cinnamon
1 tsp baking powder
1/2 tsp salt
1/4 cup shredded sweet potato packed tightly
1/4 cup chocolate chips (add up to 1/2 cup if you like)

 

Directions

Preheat oven to 350° and line 2 large baking sheets with parchment paper or silpat mat. In a large mixing bowl mash 2 ripe bananas along with vanilla, coconut oil, maple syrup and sugar until well incorporated. In a separate bowl, combine oats, coconut, pecans, cinnamon, baking powder and salt.  Slowly stir the sweet potato into the oat mixture making sure to break up all of the clumps. Stir this mixture into the wet mixture, then fold the chocolate chips into the batter.
With slightly damp hands, spoon about 2 tablespoons of the batter into your palm.  Shape them into balls then press them flatter onto the parchment.  Bake one dozen on each baking sheet, or set the dough aside, and bake one batch at a time.  Bake for 15 minutes, then remove from oven and allow them to cool for about 15 minutes before devouring.
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Yields about 2 dozen small cookies.
Recipe thanks to Sweet Potato Soul.

 

  • http://www.simplyscratch.com Laurie@SimplyScratch

    OOOOH I like this recipe! Bookmarking for sure! 

  • Lamayclegg

    Yum, yum and more yum. Can’t wait to try these!

  • Foodbuzz

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