Nikki's Healthy Cookies Recipe

My sister-in-law April linked me to these cookies to give a try! I am always up for a recommended new recipe and when I saw the ingredient list I was excited to give them a try and crossed my fingers that my boys might enjoy them too! :) These are from 101 Cookbook's, Nikki's Healthy Cookies.

Started out with oatmeal, coconut oil, vanilla, cinnamon, sweetened flaked coconut, chocolate chips, flaxseed meal, salt, baking powder and I thought Kenneth had said "almond milk" but really he said "almond meal" which I subbed flaxseed meal for but still pulled milk out anyway... I don't know what happened... ignore the milk! :D

Vanilla was added to the bananas in the Kitchen Aid.

In went the lumpy coconut oil! That was set to blend.

Next the dry ingredients were combined, starting with the oatmeal.

Then the flaxseed meal.

And coconut flakes.

Next came the salt.

Fragrant cinnamon.

And last but not least, baking powder!

The banana mixture was looking creamy and ready!

I whisked the dry ingredients to combine.

Then added in the dry to the wet, slowly.

And there we have cookie dough!

I stirred in the chocolate chips (mix of semi-sweet and milk) with a spatula.

Formed about 24 dough balls with slightly wet hands and placed on parchment paper on baking sheets.

Ooey gooey and hot from the oven!

I thought these were very nice for something different. I loved the coconut flakes and melty chocolate chips in these and the flavor had a pretty strong banana note to it. It worked well together! The only thing I noticed is these actually seemed to get more moist as the days went by and were best fresh from the oven. They actually re-heat well in the oven; pop them back in for 5-10 minutes to "dry them out" and they taste fresh again! These should be eaten within a couple days but I think are definitely worth giving a try!

Nikki's Healthy Cookie Recipe (original recipe from 101 Cookbooks, directions slightly modified).

Note from Nikki: You can make your own almond meal by pulsing almonds in a food processor until it is the texture of sand - don't go too far or you'll end up with almond butter.

Note from me: I really liked the flaxseed meal in place of the almond meal in this recipe and think it works really well if you don't have almond meal or don't want to make your own! :)

Ingredients

3 large, ripe bananas, well mashed (about 1 1/2 cups)
1 teaspoon vanilla extract
1/4 cup coconut oil, barely warm - so it isn't solid (or sub olive oil)
2 cups rolled oats
2/3 cup almond meal (or flaxseed meal)
1/3 cup coconut, finely shredded (sweetened)
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking powder
6 - 7 ounces chocolate chips or dark chocolate bar chopped

Directions
Preheat oven to 350 degrees.

In a large bowl combine the bananas, vanilla extract, and coconut oil and blend until smooth and creamy. Set aside. In another bowl whisk together the oats, almond or flaxseed meal, shredded coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips.The dough will be fairly moist/wet still. Using slightly wet hands make cookie dough balls and place about 3 wide on a parchment lined cookie sheet (about 1 TBS in size each). Bake for 12 - 14 minutes. Bake until the bottoms are nicely browned and most of the appearance of wetness has disappeared.

Makes about 2-3 dozen bite-sized cookies.