These are some dang good cookies. Bananas truly found their happy place next to chocolate, in yet another recipe for your bananas to grow old with.
Speaking of cookies, it’s a sad day for cookie-lovers. Girl Scout cookie season has come and gone. The Samoas and Thin Mints left with the Tagalongs right behind them.
Deplorable as it is, GS cookies taking leave for another year is an opportunity for two things – though I know you probably still have a Thin Mints box or two in the freezer for a rainy day, (of course!)
1) Cleaner eating. Time to get back on track after too many sleeve-sized Do-Si-Do servings. It’s okay, you don’t have to tell me how many you ate!
2) New flavors of cookies. Sometimes a flavor OTHER than Samoa can be a good thing! Come on now, yes it can.
And, believe it or not, those two things are not mutually exclusive! (What else would you expect from the FitCakery?)
That is correct, ladies and gentlemen. Clean-eating cookies. I hope that doesn’t make your brain explode too much.
Also, these are healthy cookies without being VitaTops or Weight Watchers cookies or fill-in-your-laboratory-health-bar-here. They do not taste like cardboard. These also do not taste like cracked-out sugar candy. These are not… whatever the kids are eating these days.
With only 6 ingredients (not counting baking soda, + cocoa powder/nibs counting as one) made from minimally processed, naturally grown foods, each smart cookie is just about as clean and simple as you can get.
Each one has a balance of healthy fiber, fat, and protein, making it my new favorite pick for snacks or breakfasts. Even without any added vitamin powders, (not to mention preservatives,) each cookie contains a bunch of natural antioxidants, vitamins and minerals because of the nutrient-dense ingredients. Mmm, nutrients.
So, without missing ANY added sugar, flour, or fats, these cookies are a lightly sweet treat that will allow you an easy break from boxed cookies! I’ll raise a glass of milk to that.
Clean Eats Chocolate Cookies
1 large overripe banana (you can sub ¼ c. apple sauce, ¼ c. peanut butter if you don’t like banana!)
12 pitted, dried dates
Heaping 1/3 c. raw cashews
1 ½ c. rolled oats
¼ c. cocoa powder
1/8 c. cacao nibs
1/8 c. ground flaxseed
½ tsp. baking soda
Preheat your oven to 350 degrees F.
In a food processor, blend together banana, dates, cashews, and ¼ c. of the rolled oats until smooth.
In a bowl, mix in the cocoa powder, cacao nibs, flaxseed, baking soda, and remaining oats until completely combined.
Line two baking sheets with parchment paper, and use a small scoop to round out about twenty 1.5” cookies, and space them evenly apart.
Bake for 7-9 minutes until set but still soft, and transfer to a wire rack to cool.
I especially love these with a glass of milk, coffee, or tea!
Nutrition facts per 20g cookie (20/batch): 60 calories, 10 carbs, 2g fat, 2g protein, 4g sugar