My Latest Craving {healthy chocolate chip cookies}

Who doesn't love chocolate chip cookies? Now how about ones that have no added sugar, are allergy friendly, and are actually hearty and satisfying. It doesn't leave you with that gross feeling that most desserts do. While these chocolate chip cookies of course aren't technically a superfood, they should be with some of the things in them! Maybe I'll lobby the superfood committee. If there is such a committee, they're probably living in a hippie commune somewhere, drinking green tea by the gallons and surviving until 126 years old.

I got this yummy recipe from my friend Bethanie's helpful blog Green & Grateful. I've made one minor change that I think makes them even more moist. They've been scarfed down whenever we bring them to an event, so here goes...

Gluten, Sugar, & Dairy Free Healthy Chocolate Chip Cookies 
(how's that for a long name!?)

3 large, ripe bananas, well mashed

1 teaspoon vanilla extract

1/4 cup coconut oil, barely warm

1 3/4 cups rolled oats

1/4 cup chia seeds (if you don't have chia seeds, just make this more rolled oats)

2/3 cup almond meal

1/3 cup coconut, finely shredded & unsweetened

1/2 teaspoon cinnamon

1/2 teaspoon fine grain sea salt

1 teaspoon baking powder

6 – 7 ounces chocolate chips or dark chocolate bar chopped

Preheat oven to 350 degrees, racks in the top third. In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside.

In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder.

Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips. 

Put parchment paper on a cookie sheet, and spoon the batter into about 1 Tbsp. sized mounds on the sheet. (I form them into balls and then press them down to make a cookie shape.) Bake for 15 minutes.

I've actually eaten these with my breakfast. That feels like it should be a true confession, but with these ingredients it doesn't have to be!