My dear friend Nikki and her boyfriend are coming up from Florida to see us today. Nikki is the girl that I can count on to keep me in line as far as healthy eating goes.
In honor of Nikki and her love for healthy eating, I baked these cookies with her in mind. Not an ounce of butter was used in this. I substituted it with coconut oil giving the cookies a rich, coconut undertone.
Natural cane sugar was also used rather than the typical processed and bleached granulated sugar. And finally, the recipe called for whole wheat pastry flour allowing for a smoother consistency in the dough. It is also not bleached and enriched like typical all-purpose flour.
I have to say that even though the banana chips gave the cookies a slight crunch, I enjoyed it. It subtly heightened the coconut flavor. I did, however, omit the walnuts. As always, not a fan of walnuts in my baked goods.
It’s probably not a surprise that these healthy treats came from 101 Cookbooks. If you ever want a healthy version of a favorite meal or treat, this blog will provide you with alternatives.
Double Chips Cookies: Banana and Chocolate
Yields 24 cookies
1 3/4 cups whole wheat pastry flour (all-purpose is fine but try to use unbleached, if you can!)
1/2 cup wheat germ
1/2 teaspoon baking soda
1/2 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1/2 cup unrefined coconut oil
1 cup natural cane sugar (or brown sugar)
2 large eggs
2 teaspoons vanilla extract
2/3 cup banana chips, loosely chopped
1 cup chocolate chips
Preheat oven to 375 degrees, racks in middle/upper middle. Line two baking sheets with parchment paper.
Whisk together the flour, wheat germ, baking soda, baking powder, and salt. Set aside.
In a large bowl, beat the coconut oil and the sugar until it is the consistency of a thick frosting.
Beat in the eggs one at a time, incorporating each fully before adding the next.
Stir in the vanilla. Add the reserved flour mix in two increments, stirring/mixing a bit between each addition (but not too much). By hand, stir in the banana chips and chocolate chips – mix just until everything is evenly distributed.
Drop 1 heaping tablespoon of dough for each cookie onto the prepared baking sheets 2 inches apart and bake for about 7 – 8 minutes, until barely golden on top and bottom. Do not over bake. I pulled the cookies out of the oven when I thought that they were underdone, and they ended up being perfect!