Oatmeal Chocolate Chip Cookies
You know I've never really been into healthy-banana-based-cookies. Banana is used to bind and sweeten the cookie instead of using eggs, butter, and sugar. I like banana bread or bananas on their own... but I've never been a fan of banana flavored things. I had Dr. Hans Diehl speak at a class I was teaching. He excitedly told me to make these cookies for my students. I made them. And I liked them! Of course I played around with his recipe and boom, it works! Mind you this isn't the crispy gooey cookie your mom makes from her Betty Crocker recipe book, but it's the sweet kind of cookie that helps your skinny jeans fit and your arteries work. Give it a go!
Recipe adopted from: Dr. Hans Diehl (CHIP)
- 4 medium bananas, very ripe
- 1 ½ c medjool dates
- 1 ¼ c walnuts
- 3 ½ c quick oats
- 2.5 tsp vanilla (or coconut) extract
- 1 c chocolate chips (sunspire) OR raisins (not both)
- 1 c coconut flakes, unsweetened
- 1/2 buckwheat groats (optional)
- Preheat oven 350 degrees F.
- Peel and mash bananas in a bowl (or kitchen aid mixer).
- Pit and de-stem dates and chop into little pieces.
- Break walnuts into little pieces.
- Mix everything together until well combined.
- Scoop into balls and press onto a nonstick pan, parchment paper, or lightly oiled pan.
- Bake for 20-30 minutes (rotating pans halfway through).