Category: cookies

Posted on by — 1 Comment

Double chocolate chip bean cookies with macadamia nuts and banana

Yum! My husband is always lovingly calling me cookie, talking about cookies but when it comes down to me making cookies, he won’t really stand for the traditional cookie recipe. Mostly, the large amounts of butter and sugar that make him feel “dirty” when he eats more than 2 at a time. This double chocolate chip bean cookie recipe is so delicious and is packed with nutritious ingredients that is almost more dangerous because you almost feel like you can eat them for dinner.

Dessert for dinner?

Desserts almost so healthy you can have them for dinner.

In fact, lately we have been having dessert for dinner. Over the holiday season (Thanksgiving, Christmas and New Years 2020) this was our schedule: Later than normal healthy standard egg breakfast, mid-day green smoothie, “early” large holiday dinner at around 2pm or so. And then generous helping of our alternative, or “healthy” desserts. On Thanksgiving I made an apple pie with coconut oil crust and and maple syrup apple filling. Christmas Eve, this double chocolate chip bean cookie recipe, Christmas Day we made a blackberry and apple bar/crumble with a oat/yogurt crust and a oat cinnamon crumble on top. And for New Years, another bean experiment, a twist on my beet brownies meets this double chocolate chip recipe — double chocolate beet bean brownies. YUM! Can we repeat the holidays please!

Just kidding, as I write this is it New Year’s day morning 2021!! FINALLY! Sipping my cup of decaf coffee I am trying to focus on forgetting about the holiday sugar rush where I used an entire jug of organic maple syrup within approx one month and those 3 desserts. But hey!!! Maple syrup has trace minerals and its delicious!

Really though, my holiday dessert recipes we all on the “less sweet side” and if I felt like the batter still wasn’t sweet enough, I added drops of stevia. Which I’m sure helped sweeten them up more.

Anyways! These bean cookies are great for breakfast, lunch, dinner and dessert as long as you remember that as healthy as they are they still have a fair amount of sugar. Moderation (my arch-nemesis) is the key to feeling great about eating these. I started modeling this recipe on several existing bean cookie recipes, none of which included all the ingredients I wanted but this recipe by clean cuisine was the closest…

Double Chocolate Chip Bean Banana Cookies

These cookies are almost guilt free. Modified from traditional cookie recipes to include garbanzo beans, oats, bananas, coconut oil, and maple syrup.
No ratings yet
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings 48 cookies
Calories

Equipment

Ingredients
  

Wet ingredients

  • 1⅓ cup pure maple syrup
  • 2 medium or large eggs
  • 2 15.5 oz cans garbanzo beans rinsed well
  • 2 medium bananas
  • 1½ cups coconut oil refined or virgin
  • 2 tsp pure vanilla extract

Dry ingredients

  • 2 cups instant oats
  • 1½ cups white flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 3/4 cup cacao powder

Added ingredients

  • 1/2 cup macadamia nuts chopped
  • 1 ½ cups chocolate chips

Instructions
 

  • In a high speed blender pulse wet ingredients until smooth
  • In a large bowl, mix wet ingredients
  • Add wet ingredients to dry ingredients and mix well
  • Add in optional nuts and chocolate chips
  • For ease in baking drop by the spoonful on parchment paper lined baking sheets, about 12 on each sheet
  • Bake in preheated oven set to 350°F for 15-20 minutes until bottoms are starting to harden
Tried this recipe?Let us know how it was!
Posted on by — Leave a comment

Chocolate Banana Cookies with Macadamia Nuts

I have made a lot of cookies in my life. I have also witnessed the reactions that cookies have on people.  And I have been told by many friends, that these cookies, are “VERY good”. The banana in them is pronounced and the oatmeal is not. The texture is chewy, almost like a chocolate brownie cookie. Give them a try!!

Recipe for Chocolate Banana Cookies with Macadamia Nuts

Equipment: Oven and baking sheets

Yield: 15-24 cookies

Dry ingredients:

  • 2 cups oatmeal
  • 1 and ¾ cups flour
  • ½ to ¾ teaspoon salt
  • 1 teaspoon baking powder
  • ½ cup raw organic extra rich cacao powder
  • 1 cup chopped macadamia nuts

Wet ingredients:

  • 2 eggs (beaten)
  • 1 teaspoon vanilla
  • 1 cup butter softened
  • 1.5 cups sugar
  • 2 cups mashed/blended bananas

Steps:

  1. Mix the dry ingredients in medium-large bowl (except for the mac nuts)
  2. In a separate bowl, mash the bananas or blend with a hand mixer and measure 2 cups
  3. Mix in the beaten eggs, butter, sugar, and vanilla to the bananas mixture
  4. Add the dry ingredients a little at a time to the wet ingredients and mix well
  5. Then, fold in the chopped mac nuts
  6. Place the mixed dough in the freezer and chill for at least an hour.
  7. Preheat oven to 350 degrees F.
  8. Drop 1 inch balls onto un-greased cookie sheets and bake  for 10-15 minutes until the tops of cookies look done (the color changes from light brown to darker brown)
  9. Chill on cookie sheet and enjoy!

\

Posted on by — Leave a comment

Coconut oatmeal cookies

I love cookies and cookie dough and cookies. This recipe for coconut oatmeal cookies is made with coconut oil instead of butter. Therefore, this recipe is dairy-free for those who are sensitive to butter. Also, coconut oil is full of medium-chain fatty acids that aid in your overall health. As a rule I bake as much as I possibly can with coconut oil.

Because these cookies are made with coconut oil, don’t expect the same vibe as your typical oatmeal raisin cookies. This recipe is also designed to be less sweet than the typical cookie recipe. In general, this is also a great practice. Our world is now addicted to sugar. Our taste buds have evolved to expect super sweet baked items. Try gradually reducing the amount of sugar you put in your recipes. Your taste buds and bellies will be pleasantly surprised. Also, you can try reducing the sugar and putting a few drops of alcohol-free stevia, which is calorie-free and completely plant derived.

To make this recipe gluten-free, you can substitute the flour in this recipe with your favorite gluten-free flour mix. Alternatively, you could try substituting other flours like Spelt, Einkorn etc.

For other baked goods with coconut oil check out:

Banana chocolate macadamia nut cookies

Blueberry Banana Spelt Muffins

Healthy Cornbread with Coconut Oil

Cinnamon buns with coconut oil and macadamia nut frosting

Healthy oat flour banana bread with passionfruit cream cheese frosting

Recipe for Coconut Oatmeal Cookies:

Equipment: Oven and baking sheets

dry ingredients:

  • 1 cup old fashioned oats
  • 1/4 cup whole wheat
  • 1/4 cup white flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • about 1 teaspoon cinnamon
  • add 1 cup shredded coconut (unsweetened is best)

wet ingredients:

  • ½ cup melted coconut oil
  • 1 egg beaten
  • 1 teaspoon vanilla
  • 1/4 cup sugar
  • 2 tablespoons maple syrup

steps:

  1. Preheat oven to #50 degrees F, use coconut oil to lightly grease baking sheet.
  2. In medium bowl mix the dry ingredients (except the shredded coconut).
  3. Also, in another larger bowl mix the wet ingredients (including sugar or maple syrup).
  4. Then, in parts, mix the dry ingredients into the wet ingredients until thoroughly combined but not over mixed.
  5. Fold the coconut into the cookie batter
  6. Then, spoon the batter (about 1 inch) onto cookie sheets greased with coconut oil
  7. Finally, bake the cookies in oven at 350 degrees F for 10-15 minutes until browning on bottom and solid and almost golden on top.
  8. Let cool a few minutes and enjoy warm : )