My Japanese friend Yuko prefers cookies that are not as sweet as we often make them in Australia, and so for those who don't like too much sweetness in their cookies, these are made without any sugar. They are also flourless (using only almond meal) and rely on the banana and choc chips to sweeten. If you really want to be good, use dark chocolate.
Ingredients
3 large, ripe bananas, well mashed
1 teaspoon vanilla essence
1/4 cup coconut oil, barely warm - so it isn't solid (or alternately, olive oil)
2 cups rolled oats
2/3 cup almond meal
1/3 cup coconut, finely shredded & unsweetened
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking powder
1 cup chocolate chips or dark chocolate bar chopped
1/4 cup coconut oil, barely warm - so it isn't solid (or alternately, olive oil)
2 cups rolled oats
2/3 cup almond meal
1/3 cup coconut, finely shredded & unsweetened
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking powder
1 cup chocolate chips or dark chocolate bar chopped
Method:
Preheat the Oven to 180 Celsius
1. Mash the bananas and stir together with the vanilla essence and oil (I used olive oil)
2. Mix in another bowl the remaining ingredients.
3. Add the wet mixture to the dry mixture, stirring well to mix
4. Roll into golf ball size balls and put onto a baking tray, squashing slightly.
5. Bake for just under 15 minutes and allow to cool.
Note that when rolling into balls, the mixture may be slightly crumbly. This is okay.
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