Hi, I'm Jen! I healed myself from chronic fatigue syndrome & fibromyalgia through lifestyle changes and the guidance of an amazing kinesiologist. Please join me on my blog to learn more about making healthy life choices with a strong emphasis on healing foods. Thank you for stopping by!
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This recipe has been rattling around in my head for a week or so and I finally had the opportunity to test it out this past weekend. I was inspired to create a healthy, whole foods plant-based cookie recipe after my sister indicated she would like to begin 2013 with healthier ingredients and recipes for her family. She had two major concerns about making some transitions: 1) she would have to give up the tradition of making cookies, treats, etc. with her kids and 2) any healthy cookies or treats would not be tasty. I assured her that I could help her if she wished. She excitedly agreed and will be traveling to Minnesota for a private workshop later in January.
These cookies are unbelievable in taste and are comprised of the up most healthy ingredients in lieu of brown sugar, white sugar, white flour, butter, margarine or Crisco. When we were kids all cookies, desserts and treats were loaded with these ingredients but nobody knew at the time how detrimental such ingredients were to our health. Now we know better. Now we have alternatives. Now we can make some changes. Now we can improve the state of health for ourselves and our loved ones. So let’s get to it!
Chocolate Chip Oatmeal Cookies
- 1/2 cup coconut oil, slightly melted
- 2 ripe bananas, mashed
- 1/4 cup honey
- 1/2 t. baking soda
- 1 t. cinnamon
- 1/4 t. sea salt
- 3/4 cup gluten-free rolled oats, ground in coffee grinder into a flour texture
- 1 cup gluten-free rolled oats
- 1/2 cup chocolate chips (look for dairy-free/gluten-free brand ~ Trader Joe’s is great!)
- Optional: 1/2 cup raisins
- Optional: unsweetened shredded coconut (to taste)
- Optional: 1/4 cup chopped pecans
Mix all ingredients in a bowl (by hand ~ no mixer required!) and dollop with a spoon onto a cookie sheet. You can make these cookies whatever size your heart desires. They do spread out as they bake so leave plenty of room in between. Bake at 350 degrees Fahrenheit for 20 minutes (the second time I made these the baking time was about 17 minutes ~ not sure why the fluctuation ~ just watch them carefully). Let cool completely on the cookie sheet so they firm up. These store beautifully in the freezer and are absolutely dynamite eaten straight from the freezer!
before baking
If you live near a Trader Joe’s you can practically buy everything there for these cookies. If not, all ingredients are available online at Iherb. Use Discount Code: DEK285 for $10 off orders greater than $40 or $5 off orders less than $40. iHerb has FREE SHIPPING on orders over $40! Check out my iHerb staples here.
5 comments
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Keri
January 8, 2013 at 1:04 am (UTC 0) Link to this comment
How else can I ground the rolled oats if I don’t have a coffee grinder? I have all my ingredients and am excited to see if the kids will eat them! I am going to make them tomorrow…will keep you posted on how they turned out. Thank you for thinking of me!
Jen
January 8, 2013 at 2:09 am (UTC 0) Link to this comment
Hi Keri! You can probably use Andy’s new personal size blender to grind the oats ~ I’ve done it in my Magic Bullet. Can’t wait to hear how much the kids love them! Ours were devoured within 48 hours!
kaity @ kaityscooking
January 8, 2013 at 3:42 am (UTC 0) Link to this comment
thats awesome you got your sister onboard with healthy eating ! a very tough task im still trying with my fam ! oatmeal cookies are the best and these look so simple i cant wait to try these with my nieces tomorrow.. im def adding the coconut though its the besttt!
Jason
January 12, 2013 at 5:02 pm (UTC 0) Link to this comment
I love(d) these cookies, I brought them to a group meeting Thursday and they were all gobbled up.
Jen
January 12, 2013 at 5:03 pm (UTC 0) Link to this comment
Thanks for the shout out! Glad to hear everyone loved them!