So I saw this recipe on Facebook for a superhealthy cookie with mashed bananas as the base and I made them (substituting the raisins—blech!—with dried sour cherries—yum!). But they were…not that great. However, I really liked the concept, which results in a treat that’s as much a “bar” (as my kids call them) as a cookie, and I was determined to make them to the whole family’s liking. So I fiddled around and came up with this version that has been deemed “very good,” and my teenage daughter walked out the door this morning to catch the bus with one in her hand—and mouth.
This cookie has no dairy, so technically it’s vegan. There’s also no gluten, so technically it’s gluten free, too! And the only fat is the good stuff in peanuts and coconut. Feel free to doctor it up to your own liking. We also decided the cookies are best stored in the fridge.
Banana, Peanut, Chocolate, Coconut Super Cookie!
- 3 mashed bananas
- 1/3 cup applesauce
- 2 cups oats
- ¼ cup coconut milk
- 1 cup chocolate chips
- ½ cup shredded coconut
- ½ cup salted peanuts (or, if unsalted, it needs a bit o’ salt)
- 1 teaspoon vanilla
- ½ cup dried sour cherries (optional)
- Preheat oven to 350° F.
- In a bowl, combine all the ingredients and mix well.
- Spoon the dough onto a greased cookie tray (I greased mine with coconut oil spray).
- Bake for 20 minutes.