These yummy cookies are unique, in that they are butterless, flourless, eggless, and potentially sugarless, making them a perfect snack for children, adults, and vegans alike. Before you wrinkle your noses (while thinking about your favorite buttery chocolate chip cookies) you must try these. Let me assure you, these cookies are guilt- free but still taste sweet & delicious, especially with peanuts, popcorn, and gooey chocolate in every soft and chewy bite. A bag of these will be accompanying David and I on our upcoming trip to Chicago. (Maybe they will even help me walk by Garrett’s popcorn without buying a bag of that crazy addictive caramel goodness, but I doubt it. I have weaknesses too, you know!)
adapted from: Super Natural Every Day
makes: about 24 cookies
1 ½ cups well-mashed ripe bananas (about 3 large)
1 tsp pure vanilla extract
¼ cup barely warmed (not solid) extra virgin coconut oil
1 ½ cups rolled oats
½ cup almond meal*
1 tsp aluminum- free baking powder
½ tsp ground cinnamon
½ tsp fine-grain sea salt
1 cup chocolate chips or chunks (I used a mix of semi-sweet and bittersweet)
2/3 cup shelled whole peanuts
1 ½ cups popped corn**
Mash the bananas thoroughly on a dinner plate with a fork. In a large bowl, combine the mashed bananas, vanilla, and coconut oil. Set aside. In another bowl, whisk together the oats, almond meal, baking powder, cinnamon, and salt.
Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate, then the peanuts, and lastly the popped corn.
Firmly shape the dough into balls with your hands, about 1 heaping tablespoon each, and place them 1 inch apart on the prepared sheets. (The dough is quite a bit looser than standard cookie dough.)
Bake for 14-17 minutes, rotating the baking sheets halfway through, until the bottoms are deeply golden. Remove from the oven and allow the cookies to cool on a wire rack.
** pop your own popcorn by warming 1-2 tablespoons of refined coconut oil in a large pot over medium heat. Pour in enough popcorn kernels to just cover the bottom in 1 layer. Shake the pan to coat the kernels. Leave a sliver of space between the lid and the pot, so steam can escape. Leave the corn to pop, shaking occasionally, until about 4 seconds go by with no popping. Remove the pot from the heat and pour the popped corn into a big bowl. Once you measure what you need for the cookies, immediately salt the rest. Super easy yummy snack. I have been known to sneak a bag of this into movie theaters, but don’t tell.