Yesterday I told you to bake your own cookies. These are my favorite “healthy” cookies. Lighter and fluffier than regular ones, they melt in your mouth. Frequently, we bake them together with my oldest son: he “measures” out the ingredients.

 

 

 

 

Ingredients for 24 cookies:

Rolled oats 1.5 cups

Whole Wheat Flour 1 cup

Baking Soda 1/2 tsp

Sea Salt 1/2 tp

Coconut oil 1/2 cup

Molasses 1/2 cup

Ripe bananas, mashed 2

Brown sugar (optional) 1/2 cup

Water 1/2 cup

Peanut or almond butter 2 tbsp

Walnut halves 1/2 cup

Raisins 1/2 cup

Cranberries 1/2 cup

note: If you are allergic, or don’t want to use the nut butter, you can use two eggs instead. You can use regular butter instead of the coconut oil and you can use 1 cup of brown sugar instead of the bananas and the molasses.

Preheat oven to 375 degrees Fahrenheit. Lightly grease two cookie sheets. Sift the flour, the salt and the baking soda in a large bowl. Stir in the oats, the walnuts, the raisins and the cranberries. In a separate bowl, mix the molasses with the bananas, the coconut oil, the water and the nut butter. Add this mixture to the dry mixture and mix well. Drop by round spoonfuls into the cookie sheets. Bake for about ten minutes, or until the edges begin to turn brownish.

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