So, you’re telling me you can have your cookie and eat it too? Absolutely! These healthy cookies are packed with nutrients, low in sugar, and so delicious, you won’t believe they’re good for you.
Why This Recipe Works
- Uses almond flour and oats for a gluten-free, fiber-rich base.
- Sweetened naturally with honey and ripe bananas, reducing the need for processed sugars.
- Packed with dark chocolate chips and nuts for a satisfying crunch and antioxidant boost.
- Easy to make with simple, wholesome ingredients you probably already have.
- Perfect for meal prep or a quick, healthy snack on the go.
Ingredients
- 2 cups almond flour
- 1 cup rolled oats
- 1/2 cup honey
- 2 ripe bananas, mashed
- 1/2 cup dark chocolate chips
- 1/4 cup chopped walnuts
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
Equipment Needed
- Mixing bowls
- Baking sheet
- Parchment paper
- Measuring cups and spoons
- Whisk
- Spatula
Instructions
Preheat and Prep
Start by preheating your oven to 350°F and lining your baking sheet with parchment paper. This ensures your cookies won’t stick and makes cleanup a breeze.
Mix Dry Ingredients
In a large bowl, whisk together the almond flour, rolled oats, baking soda, and salt. This combination gives your cookies structure and a delightful texture.
Combine Wet Ingredients
In another bowl, mix the mashed bananas, honey, and vanilla extract until well combined. The bananas add natural sweetness and moisture, making these cookies irresistibly soft.
Bring It All Together
Gradually add the dry ingredients to the wet, stirring until just combined. Fold in the dark chocolate chips and walnuts for that perfect bite every time.
Bake to Perfection
Drop tablespoon-sized balls of dough onto the prepared baking sheet, flattening slightly. Bake for 12-15 minutes, or until the edges are golden brown. Let them cool on the sheet for 5 minutes before transferring to a wire rack.
Tips and Tricks
For the best results, make sure your bananas are really ripe—the spottier, the better! They’ll be sweeter and easier to mash. If you’re out of honey, maple syrup makes a great substitute. And for an extra protein kick, add a scoop of your favorite protein powder to the dry ingredients. Just remember, the dough should be slightly sticky but manageable. If it’s too wet, add a bit more almond flour.
Recipe Variations
- Swap dark chocolate chips for white chocolate or dried fruit for a different flavor profile.
- Add a teaspoon of cinnamon or pumpkin spice for a seasonal twist.
- Use peanut butter or almond butter in place of bananas for a nuttier taste.
- Incorporate seeds like chia or flax for an omega-3 boost.
- Make them vegan by using agave syrup instead of honey.
Frequently Asked Questions
Can I make these cookies without nuts?
Absolutely! Just omit the walnuts or replace them with seeds or more chocolate chips if you’re avoiding nuts due to allergies or preferences.
How should I store these cookies?
Store them in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months. They’re great straight from the freezer, too!
Can I use regular flour instead of almond flour?
You can, but the texture and nutritional profile will change. Almond flour adds moisture and a rich, nutty flavor that’s hard to replicate with all-purpose flour.
Summary
These healthy cookies are a game-changer for anyone looking to satisfy their sweet tooth without the guilt. Packed with nutrients and easy to customize, they’re perfect for snacks, desserts, or even breakfast on the go.