That’s life (that’s life), that’s what all the people say…
Good morning my fellow pumpkin heads. What beautiful of a day the Sunday is, don’t you think so? You can lay in bed until ten without feeling unbelievably lazy (right, that is where my stress levels are at the moment – lying in bed until ten is l-a-t-e) and afterwards enjoy a cup of coffee with the some delicious chocolate chip cookies. Wait a moment… something’s wrong with this picture… chocolate chip cookies on a sugar detox?
Do not worry – these cookies are the answer to all of your prayers: sugar free, have no saturated fats AND are vegan. Holy sh*t! Right? Right!
Banookies (aka The Amazing Banana Chocolate Chip Cookies)
- 1 1/2 overripe bananas (or two small one’s)
- 1/4 cup mashed avocado
- 1 cup oats (divided into two)
- 1/3 cup almonds
- 1/4 cup shredded coconut
- 1/2 tsp baking powder
- vanilla extract
- dark chocolate chips (as much as you like) – either you find sugar free ones, or you submit them with carob chips, cacao nibs or raisins or nuts
Preheat the oven to 350°F (180°C).
First mash the bananas and avocado and add in the vanilla extract. Than use your food processor to mix 1/2 cup of the oats and the almonds into a fine flour. Mix all the dry ingredients in a bowl, add in the avocado-banana mash and incorporate everything until you got a homogeneous dough.
You might want to wet your fingers before you start forming ping pong sized balls and place them an a baking tray with baking paper. Press them down a little bit and place the try in the preheated oven.
Let them bake for 12-15 minutes (or until they are slightly golden). Enjoy some of them when they are still warm (and the chocolate is all melty… yum!) and store the rest for up to 5 days. They are also a great snack to grab.
Hope all of you enjoy their Sunday and have a chocolate chip cookie at hand.