Healthy Coconut Chocolate Chip cookies & Terry Walters' Banana Coconut Chocolate Chip Cookies

To make this healthy and DELICIOUS cookies, you will need:

Adapted from: 101 cookbook  &  Sweet Make Me Smile



1 large ripe bananas, well mashed
1/2 tsp pure vanilla extract
1Tbsp + 1tsp olive oil
1/2 cups + 1 Tbsp rolled oats
3 1/2 Tbsp coconut four
1/4 cup unsweetened applesauce
2 Tbsp unsweetened coconut, finely shredded
1 Tbsp + 1 tsp sunflower seeds
1/8 tsp ground cinnamon
a pinch fine grain sea salt
1/3 teaspoon baking powder
1/3 cup chocolate chip, more or less as you wish







How to:
Preheat oven to 350 F. Rack in the to third.

In a large bowl, combine -- mashed banana + vanilla extract + olive oil + applesauce -- set aside.

In another bowl, whisk together -- oat + coconut flour + shredded coconut + sunflower seeds + cinnamon + salt + baking powder --

Add dry ingredients to wet ingredients. Stir until combined.

Fold in -- chocolate chips --

With a small ice cream scoop, scoop the dough onto a parchment lined baking sheet, an inch apart.

Bake as long as you want, until nice golden brown, about 20 minutes. Depends on the size of cookies.

Nutrition Info:    Makes 18 cookies (1 Tablespoon-size)
44 calories - 2 g fat - 1 g protein - 3 g sugar

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Banana Coconut Chocolate Chip Cookies 

2 medium bananas, mashed

1/4 cup (60 ml) canola oil (I used organic sunflower oil)

1/4 cup (60 ml) pure maple syrup

1/2 tsp (2.5 ml) pure vanilla extract

1 cup (240 ml) old-fashioned rolled oats (not instant)

2/3 cup (160 ml) brown rice flour

1/4 tsp (1 ml) baking soda

1/2 cup (120 ml) shredded unsweetened coconut

pinch fine sea salt

1/4 cup (60 ml) semi sweet chocolate chips

((my experience))  

OIL: half applesauce, half coconut oil

SWEETENER: 3 Tbsp. maple syrup  

FLOUR: half protein powder, half gf flour 

COCONUT: 1/3 cup unsweetened

Preheat oven to 350F (180C).

In a medium bowl, combine bananas, oil, syrup, and vanilla. In a separate medium bowl, combine oats, flour, baking soda, coconut and salt. Add the banana mixture to the dry ingredients and blend until just combined (do not overmix). Fold in the chocolate chips.

Line a cookie sheet with parchment paper and drop batter by heaping teaspoons onto the sheet [she doesn't specify how far apart; I'd say about one inch or 2.5 cm]. There is no need to roll, flatten or shape the mounds [here's where I had trouble: I would actually flatten them slightly next time.] Place in oven and bake 14 minutes or until lightly browned. Remove from oven and place directly n a wire rack to cool. Makes 1-1/2 dozen cookies.

Toasted Coconut Banana Walnut Cookies

adapted from Undressed Skeleton

Ingredients:

1 1/2 (100g) Bananas
Zest of 1 orange
14g Chopped Walnuts
1 Packet Stevia
2 Tbsp Raw Unsweetened Coconut
1/4 Cup Ground Flax
1/4 Cup Coconut Flour
1/2 tsp Vanilla

1 scoop Optimum Nutrition 100% Whey Vanilla Protein Powder
1 Tbsp water

-Preheat oven to 325 degrees.

-Add All ingredients into a mixing bowl.

-Mix together until bananas are mashed and a cookie dough texture is formed. You can use an electric mixer or by hand.

-Spray a baking sheet with cooking spray.

-Place tbsp sized drops onto baking sheet. Press down with a spoon.

-Bake 14-16 minutes.

Nutrition: Makes 14 Cookies
Per Cookie: 48 Calories, 2g Fat, 5g Carbs, 3g Protein, 3g Fiber, 5g Sugar

Healthy Banana Blueberry Muffins

from Yummy Mummy Kitchen

Prep time: 10 minutes
Cook time: 15 minutes

Yield: 12 muffins

Calories per serving: 206
Fat per serving: 7
Ingredients

1/3 cup soft coconut oil (slightly melted)
1/2 cup light brown sugar, lightly packed (sometimes I use raw sugar for these!)
1/4 cup agave syrup
3 ripe bananas, mashed with a fork
2 eggs, beaten
1/2 cup unbleached all-purpose flour (or GF flour)
1/2 cup whole wheat flour (or GF flour)
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups blueberries (fresh or frozen)
1 tablespoon turbinado sugar (optional)Cooking Directions
Preheat oven to 375 degrees F.

In a large bowl, whisk together the coconut oil, light brown sugar, agave, mashed bananas, and eggs.
In a medium bowl, whisk together flours, baking soda and salt.

Stir dry ingredients into wet ingredients using a rubber spatula or wooden spoon. Gently fold in the blueberries.

Spoon batter into prepared muffin tin and sprinkle tops with turbinado sugar. Bake for 15 minutes until a toothpick comes out clean.

Banana Bread (Chocolate Banana Bread) Protein Muffins

Ingredients (indicates the alternative Chocolate Banana Bread ingredients)

3/4 cup Ripe banana (about 1 large banana, otherwise pumpkin pure, sweet potato baby food, or applesauce work just as well)
3/4 cup Egg whites
1/2 cup Plain low fat greek yogurt
3/4 cup Oats (use gluten free if sensitive to gluten)
2 scoops Vanilla protein powder (Chocolate Protein Powder)
12-14 packets Stevia (or 1/2 cup sweetener of choice)
1 tsp Baking powder
1 tsp Baking soda
1/2 tsp Cinnamon (1 Tbsp. cocoa powder)


1. Preheat oven to 350 degrees. Spray muffin tin with non-stick cooking spray, or line with silicone or foil liners, (spray liners if using).

2. Place all of the ingredients in a blender, (or food processor), and blend until mixture is smooth.

3. Divide mixture evenly between 12 muffin tins.

4. Bake for 15-18 minutes, or until toothpick comes out clean.

(Note: be sure to use either silicone or foil liners with the paper insert removed because they will stick, as does any muffin made with oats rather than flour!)

From Dashing Dish

Skinny Chunky Monkey Cookies Recipe

Ingredients:

3 ripe bananas
2 cups old-fashioned oats
1/4 cup creamy peanut butter
1/4 cup unsweetened cocoa powder
1/3 cup unsweetened applesauce
1 tsp. vanilla extract


Directions:

1. Preheat oven to 350°F. 
2. Mash bananas in a large bowl, then stir in remaining ingredients.
3. Let batter stand for approximately 20 minutes, then drop by teaspoonfuls onto ungreased cookie sheet. Make 30 cookies to match the Nutritional Information below.
4. Bake 10-12 minutes.


Freezing Directions:

Cool completely, then place cookies in a freezer bag.  Seal, label, and freeze.

Nutritional Information (per cookie): 46 calories; 7.5 g carbs; 2 g fat; 1 g protein; 1.3 g fiber; 

from Six Sisters' Stuff 

Frozen Bananas. Luscious Ice Cream-Like Desserts

PB ‘Nana Cream Bites
I hes­i­tate to even call this a recipe, as it’s so basic it’s really more of a guide­line. These cold morsels of nom­ness con­tain the tri­fecta of fla­vor– banana, peanut but­ter and choco­late. You can always sub­sti­tute a dif­fer­ent nut butter.

2 large bananas
1/4 cup nat­ural peanut but­ter
1/2 cup choco­late chips
2 tbsp-1/4 cup milk of choice

1. Line a cookie sheet with waxed paper or parch­ment.

2. Slice bananas into coins about 1/2–3/4 inch thick. 

3, Spread a lit­tle dol­lop of peanut but­ter on top of each one. 

4. In a small bowl, com­bine the choco­late chips and milk (remem­ber, less is more). 

    Microwave in 15 sec­ond incre­ments until you can whisk them together. You want it to be a dipable con­sis­tency, not spread­able. 

    (Add a splash more milk if nec­es­sary. )

5. Dip the banana chunks using a fork as a lit­tle chocolate-coating fork­lift, dip­ping them into the melted choco­late. 

6. Place choco­late coated bananas on the pre­pared sheet and place in freezer until com­pletely frozen (3–5 hours). 

7. Remove frozen banana chunks from the sheet and store in a freezer container.

Source: NomNomNom

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FROZEN BANANA BITES
What you'll need . . .

2 large bananas
1/4 to 1/3 cup vegan chocolate chips
1/4 to 1/3 cup natural peanut butter
Unsweetened coconut flakes
Method . . .

Set out a large plate or bowl with a piece of parchment or wax paper on it.
Cut up the bananas into good-sized chunks. Each banana should give you around 5 to 6 pieces.
Heat the peanut butter and chocolate chips in the microwave on high for about a minute. Then stir until smooth.
Dip the banana pieces in the chocolate-peanut butter mixture. Lay them out leaving some space between them on the parchment/wax paper. Then when you've "covered" them all, use the remaining mixture to spoon over the tops (for even more chocolate-y goodness).
Then sprinkle the unsweetened coconut flakes on top. Transfer to the freezer for about an hour until hardened.
You can enjoy them like this (but they really aren't frozen yet -- and when they're frozen, the banana tastes like vanilla ice cream) . . . I suggest then covering with some plastic wrap (or really you can do all of this in some kind of Rubbermaid container) and let freeze overnight.

***

BANANA -- AKA 1 INGREDIENT -- ICE CREAM(OK. It's one ingredient plus some flavors.)

What you'll need . . .

2 ripe bananas, chopped
2 tablespoons peanut butter
Handful chocolate chips
(But really ANYTHING GOES!)
Method . . .

1. Chop bananas into smallish chunks (original post called them coins) and freeze overnight on a plate.

2. Then transfer to a food processor (I think a smaller one works better) and process until bananas are in little bits (like in the photo above).

3. Then add your flavors. There's no right or wrong way to do it. No right or wrong measurements. 

4.Continue blending until smooth.

Source: (never)Home Maker

Chocolate-Banana “Ice Cream”

Freeze a banana

Combine with 2 tbsp cocoa powder and blend until smooth and creamy.

Dairy-free, 110 calories. But most importantly: frigging delicious, because seriously, bananas and chocolate were meant to be together

<3 I use a frozen banana with a spoonful of peanut butter & half a glass of milk for a morning smoothie. This sounds delicious.

Upside Down Banana Cream Pie with coconut crust

                                                                                     serves 18 . 30 minutes hands-on time . 3 hours-overnight to set

Ingredients:
Crust:1 cup unsweetened shredded coconut
2 cups rolled oats
2 Tbsp coconut butter
2 Tbsp. raw honey
2 Tbsp. water
Filling:
8 semi-ripe bananas, peeled, divided
1 Tbsp. fresh lemon juice
1 tsp. pure vanilla extract
1 cup unsalted raw macadamia nuts, soaked in warm water for 30 minutes to 1 hour
6 unsweetened dried pitted dates (Medjool or Noor)
1/8 tsp. cinnamon, groundPinch nutmeg, ground
1/2 cup low-fat plain yogurt, strained, or nonfat plain Greek-style yogurt

Instructions:
1. Prepare crust: In a food processor, combine all crust ingredients. Pulse until combined and crumbly. Scrape out into a small bowl, cover and plastic wrap and refrigerate until ready to use. (Crust mixture may be prepared 1 day ahead, covered and refrigerated.)

2. Prepare filling: Place 5 bananas, lemon juice and vanilla into a clean food processor and pulse until pureed and smooth. Scrape banana puree into a medium mixing bowl and set aside. Do not wash food processor bowl. Place macadamia nuts and dates into food processor and puree until a smooth, sticky paste forms. Add banana puree back into food processor bowl and puree until smooth, stopping processor occasionally to scrape down the sides and bottom of the bowl. Add cinnamon, nutmeg and yogurt to banana mixture and pulse until combined.

3. Thinly slice remaining 3 bananas and arrange them on the bottom of a rectangular baking pan (9x11x2 inches) in a single layer. Pour banana mixture over sliced bananas and smooth top of filling with a spatula. Cover with plastic wrap and refrigerate for a minimum of 2 hours or overnight to set. After pie has set, crumble crust mixture over top of pie. Slice into 18 squares and serve immediately.

Nutrition: 18 servings, serving size = 2 inch square

Calories: 193, Total Fat: 10.5, Carbs: 26 g, Fiber: 4g, Sugars: 13 g, Protein: 4 g, Sodium: 5

Source: Clean Eating Magazine May/June 2010 Issue

Clean Eating's Chocolate Banana Freezer Pie & Extra Easy Pie Crust

Ingredients:
-5 small ripe bananas (about 1 lb) peeled and broken or cut into small pieces.
-1/4 cup unsweetened cocoa powder.
-1 cup light coconut milk
-1 tsp pure vanilla extract
-1 baked Extra-Easy Whole Grain Pie Crust
*or try Whole Food's Frozen Whole Wheat Pie Crust <1g sugar in 1/8 of crust
-2 tbsp unsalted dry roasted peanuts chopped
-1 oz dark chocolate finely chopped

Instructions:
One- Combine bananas, cocoa, coconut milk, and vanilla in the jar of a blender. Blend until very smooth (like thin cake batter), stopping to scrape down the sides of jar and stir mixture 2 or 3 times (to ensure banana is pureed).

Two- Pour Banana puree into baked pie crust. Sprinkle peanuts and chocolate across surface of pie. Cover tightly with a plastic wrap and freeze for a minimum of 4 hours, or overnight.

Three- To Serve, remove plastic wrap and set at room temperature for about 30 minutes (longer if pie was frozen for more than 4 hours), until pie is just soft enough to yield to the cut of a knife. Slice and serve.

Nutrients per serving(1/8 of pie):

Calories: 237

Total fat: 9g

Sat fat: 3g

Carbs: 35g

Fiber: 6g

Sugar: 10g

Protein: 6g

Sodium: 73mg

Cholesterol: 27mg

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Extra-Easy Whole-Grain Pie Crust

recipe from: Clean Eating Magazine

Ingredients:

• 1 1/2 c whole-wheat pastry flour, plus additional for work surface
• 1 tsp Sucanat
• 1/4 tsp sea salt
• 1/2 tsp baking powder
• 1/3 c low-fat milk
• 1 egg yolk
• 1 tbsp safflower oil
• 1 tbsp apple cider vinegar

1) Preheat over to 375 degrees F. In the bowl of a food processor, combine flour, Sucanat, salt and baking powder. Pulse dry ingredients several time to mix thoroughly.

2) In a spouted measuring cup, whisk together milk, egg yolk, oil, and vinegar. With the processor running, slowly pour liquid through the food chute into dry ingredients. Process just enough to combine ingredients. (The mixture will be partially crumbly, but will stick together when squeezed)

3)Dump dough out onto a well-floured surface. Squeeze dough together into a singular mound and pat it down together into a disc, about 1/2 inch thick. Using a rolling pin, roll dough out until 12 inches in diameter. Set rolling pin at bottom edge of dough and gently roll dough onto pin, so that dough drapes over pin. Transfer dough to pie dish(9 inch). Gently press dough into the edges of the dish and up the sides. Fold excess dough under and pinch, creating a roughly 1/2 inch rim. Using your fingers, or with the tines of a fork, crimp entire rim. Poke Dough all over with fork to create stream holes.

4) Transfer to over and bake 20 minutes, until edges and center are just golder. Remove dish from over and cool completely before using.

IF YOU DON'T HAVE A PROCESSOR: Our dough can be made by hand instead of in a food processor. Simply whisk dry ingredients together very well in a large mixing bowl. Whisk wet together in a spouted measuring cup. Then pour wet ingredients across surface of the dry ingredients. Using clean hands or a wooden spoon, gently toss all ingredients together to combine thoroughly squeeze dough together into a singular mound and then pat down into a disc, about 1/2 inch thick. Continue with pie crust recipe as instructed.

NUT VARIATIONS: Go nuts with our basic pie crust! Substitute 1/4 cup of whole-wheat pastry flour with 1/4 cup unsalted nuts of your choice, finely chopped or ground.

Clean Freak NOTE: I substituted Sucanat for Organic Brown Sugar and Safflower Oil for Canola Oil. I will try the recipe as written when I get Sucanat and Safflower Oil. Nutritional info below is per recipe noted in Clean Eating Magazine's recipe.

Nutrients per serving(1/8 crust):

Calories: 112

Total fat: 3g

Sat fat: .25g

Carbs: 19g

Fiber: 3g

Sugar: 1g

Protein: 3g

Sodium: 67mg

Cholesterol: 26mg

Got the pie crust recipe from this CLEANFREAK, a Tosca Reno, clean eating enthusiast.

Banana Bars

Healthy fats, protein, fruit, and fiber make this a great way to start the day. They would make the perfect afternoon snack to give you that needed energy boost

Ingredients:

1 cup unsalted almonds

1 cup Medjool Dates, pitted

1/2 cup coconut flour

1/2 cup pureed banana (approximately 1 medium sized banana)

2 Tbsp honey

3 Tbsp flax seed meal

6 Tbsp water

Directions:

Preheat oven to 350. Mix flax seed meal and water in a small bowl. Let soak for 2 or 3 minutes. I'm using these as an egg substitute.

In a food processor, process dates until they make a dough. Place them in a medium bowl and set aside. Process almonds until the pieces are almost, but not quite, a coarse meal. Add them to the bowl with the dates. Mix in coconut flour, banana and honey. Add the flax seed meal and water and stir until well combined.

Grease an 8X8 pan. I lined the pan with parchment paper because it seems like whenever I don't the bottom will stick no matter what I'm making. (I guess I'm not a good "greaser?" Hey, don't judge! I'm an excellent "roller outer!")

Press the dough into the pan and bake for 15-20 minutes. Take out of oven and let cool.

from The Nourishing Homemaker