Tomorrow is the last day of the Challenge, which has me pretty excited. I really need to get some groceries.

And I also want to apologize because all my posts this week are either cookies, cakes, or cupcakes. If you don’t like sweets, sorry. Maybe come back next week. Although, I can’t promise I won’t have more sweets, like scones. Yum.

Oh! And before I forget I just have to say Happy Anniversary to my hubby. Seven Years, baby! Yay! Love you!

I love when I have everything I need in my pantry to make cookies. And when it has dark chocolate, coconut, and oatmeal in it, we have a winner!

These cookies come from the same place that I got my Carrot Oatmeal Cookies, 101 Cookbooks.

These babies are butter-less, egg-less, and sugar-less (except for the chocolate, of course). And they are wonderful! There’s banana in them, which gives them their sweetness, then you have the oatmeal and coconut flakes. All these lend to (another) perfect cookie.

And sometimes, if you’re real lucky, the dark chocolate will stay on top of your cookie and when baking will melt into one giant chocolate chunk cookie glob. Love!

And you know what might possibly be better than a cookie glob, a cookie tower!!

Boy, do I love to bake. It’s a great thing to do in my house of madness. Such a good stress reliever.

I love that I can give these cookies to my kids without feeling guilty that I’m giving them something “bad.” I love how they’re full of good, healthy things, that if I eat one, or 10 for breakfast I don’t feel guilty.

Dark Chocolate Cookies with Banana, Oatmeal, and Coconut

recipe from 101 Cookbooks

Ingredients:

• 3 large, ripe bananas, well-mashed
• 1 tsp vanilla extract
• 1/4 cup coconut oil, melted
• 2 cups rolled oats
• 2/3 cup whole wheat pastry flour (or almond meal)
• 1/3 cup shredded coconut, unsweetened
• 1/2 tsp cinnamon
• 1/2 tsp sea salt
• 1 tsp baking powder
• 1 cup dark chocolate chunks (I used Ghirardelli 72% since that’s all I could find, or you could always use chocolate chips)

Directions:

1. Preheat oven to 350 degrees, and line a baking sheet with parchment paper.
2. In a large bowl, mix bananas, vanilla extract, and coconut oil.
3. In another bowl, mix oats, flour, coconut, cinnamon, salt, and baking powder. Mix dry ingredients into wet ingredients, and then mix in chocolate.
4. Drop dough, about 2 tsps each, onto baking sheet and bake 12-15 minutes. Mine seemed perfect right around 12 minutes.
5. Makes about 30 cookies.
6. Enjoy!

– the Jilb

You might also like...

To finish off our cookie week I figured I’d give you all something extra healthy: Carrot Oatmeal Cookies. Let me tell just because they’re healthy, doesn’t mean they lack flavor. These cookies are packed with really healthy things like carrots, oats, and walnuts. That mixed with the coconut oil and maple syrup and you really have yourself something. Something tasty, that is.

These Carrot Oatmeal Cookies are like carrot cake in cookie form. They’re soft. They’re nutty. And they’re really, really yummy.

These cookies are also very versatile. You could add in some unsweetened coconut. Lemon zest. Pecans instead of walnuts.

Out of all the sugar-free cookies I’ve tried, these have been my favorite. (And trust me when I say I’ve tried a lot!). Also, I got this recipe from 101 Cookbooks, where there are ton of healthy recipes that I cannot wait to try. Next, I want to try these cookies that are filled with chopped chocolate, bananas (sorry, Mom!), oats, and coconut.

Carrot Oatmeal Cookies

recipe from 101 Cookbooks

Ingredients:

• 1 cup whole wheat pastry flour
• 1 tsp baking powder
• scant 1/2 tsp fine grain sea salt
• 1 cup oats
• 2/3 cup walnuts, chopped
• 1 cup shredded carrots
• 1/2 cup real maple syrup, at room temp
• 1/2 cup unrefined (fragrant) coconut oil, warmed until just melted
• 1 tsp fresh ginger (I used 1/2 tsp ground ginger)

Directions:

1. Preheat your oven to 375 degrees. Line a baking sheet with parchment paper, and set aside.
2. In a large bowl, whisk your flour, baking powder, salt, and oats together. Mix in your shredded carrots and walnuts.
3. In a separate smaller bowl, whisk your maple syrup, melted coconut oil, and ginger together. Mix this into your flour mixture and stir until just combined.
4. Using a tablespoon as a scoop, drop your dough onto the prepared baking sheet, leaving about 2 inches between cookies.
5. Bake 10-12 minutes or until cookies are golden on top and bottom.
6. Let cool a minute or two on baking sheet and then move to a wire rack.
7. I got about 2 dozen cookies.
8. Enjoy!

You might also like...