Guilt-Free Power Cookies
If you’re looking for an easy way to satisfy sugar cravings and are crunched for time and ingredients, these cookies are a sure winner. They're vegan, gluten free, and absolutely delectable. Besides the spices, these cookies are essentially only 5 common ingredients, and pack a satisfying punch. I picked up this recipe in Los Angeles, but with such common ingredients and easy cooking methods, you can make these treats all over the world.
Play around with the recipe by adding nuts, dried fruits, and coconut flakes. They’re easy to make and are best served warm, right out of the oven. I'd suggest making two batches and freezing half.
2 large ripe bananas, peeled
1/2 cup packed pitted Medjool dates (soft)
1/4 cup virgin coconut oil
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
1 teaspoon baking powder
1/4 + 1/8 teaspoon fine grain sea salt
2 cups gluten-free rolled oats, divided
3-4 tablespoons non-dairy chocolate chips (or chopped dark chocolate)
Preheat oven to 350F and line a large baking sheet with parchment paper.
Add the peeled bananas, pitted dates, coconut oil, and vanilla into a food processor, blender, or magic bullet (can also be mixed by hand with a little elbow grease). Mix until smooth.
Add in the cinnamon, baking powder, and salt and process again until combined.
Add in 1.5 cups of the rolled oats and process for only 4-5 seconds, just long enough to roughly chop the oats.
Remove processor from the base and then remove the blade and set aside. Carefully stir in the remaining 1/2 cup rolled oats and the chocolate chips.
Spoon a large portion of dough (about 3-4 tablespoons or so for each) onto the parchment. Do not press down on the dough to flatten - simply leave it in a mound on the baking sheet.
Bake cookies for 10 minutes, rotate the pan, and bake for another 7-9 minutes until golden brown on the bottom.
Immediately transfer the baking sheet onto a cooling rack for 10 minutes. Then lift off muffins and place on the rack to cool completely.