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

**************************

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.

Coconut Chocolate Chip Bars

1/2 c. creamy almond butter
1 egg
1 tsp. vanilla
2 tbsp. honey
1/2 c. unsweetened, shredded coconut
1/4 tsp. sea salt
1/4 tsp. baking soda
1/2 c. chocolate chips (I broke apart a dark chocolate bar)


Preheat the oven to 350 degrees.
Combine all the ingredients into a bowl and mix well.
Spread into a greased 8×8 baking pan and cook for 20-25 minutes
                  (check with a toothpick to come clean.)

from My Trainer Paige

Dark Chocolate Coconut PB2 Protein Yogurt

from the Undressed Skeleton

Ingredients:

1 Tbsp Whey Protein
6 oz Plain Greek Yogurt
1/2 Tbsp Dark Chocolate Chunks
1 Tsp Organic Cocoa Powder
1 Tbsp PB2 Powdered Peanut Butter
1 Tsp Raw Unsweetened Coconut
Add all ingredients to a mixing bowl, or to the container of yogurt.

You can put the yogurt back into the container and freeze for a Fro-Yo treat!

Nutrition:

 198 calories, 45g Protein, 4g Fat, 15g Sugar, 22g Carbs, 1g Fiber

STUFT MAMA DESSERTS

New and Improved Dark Chocolate Microwave Muffin

(It’s a combination of the chocolate microwave muffin and Mama’s healthy apple microwave muffin.)

1/4 cup pumpkin
1/2 cup egg whites (or egg substitute)
1/4 cup water
2 tablespoons coconut flour
2 tablespoons dark cocoa powder
2 sweetener packets (I used Stevia)
splash of almond extract
1/2 teaspoon baking powder

* Mix everything together. Pour in a mug sprayed with cooking spray. Microwave for about 5 minutes.

___

The Original Protein Cookie Dough

1/4 cup oats (20 grams)
1/3 cup brown rice cereal (10 grams)
2 tablespoons PB2 (12 grams)
1 scoop vanilla protein powder (10 grams)
1 tablespoon peanut butter (or other nut butter)
2 tablespoons unsweetened applesauce

Directions:

Mix all ingredients together until combined.
Roll into a ball or press into a dish.
Refrigerate (or eat straight from the bowl).

___

Fudgy STUFT Protein Cookie Dough 
1/2 cup pumpkin
1/2 scoop protein powder (10-15 grams)
2 tablespoons PB2 (12 grams) *substitutions below
2 tablespoons cocoa powder (I use my favorite cocoa powder)
2 sweetener servings (I used 8 drops of vanilla stevia and a packet of Splenda)
splash of vanilla
1/4 cup oats
1/2 cup brown rice cereal

Directions:
Mix all ingredients in a bowl except for brown rice cereal.
Stir in brown rice cereal.
Eat straight from the bowl, or if you can wait, cover and chill in refrigerator for at least 30 minutes.

___



  Pumped Up Protein Pumpkin Cookie Dough

1/2 c. canned pumpkin

1 scoop (20-25g) protein powder (or sub out half for PB2)

cinnamon (optional: pumpkin pie spice)

splash of vanilla

1 packet Stevia

1/4 cup oats

1/2 cup crispy brown rice cereal (Erewhon)

Directions:

Mix it all up, carefully.  It should be a gooey consistency.

Pop it in the freezer for a few minutes to make it more of an ice cream texture, or eat it straight out of the bowl!

options: add a little peanut butter, prepared PB2 or other nut butter.

               chocolate chips

______

Three Ingredient Dark Chocolate Peanut Buttery Fudge  (about 130 calories)

1/2 ripe banana, fresh or frozen (Thaw a little if frozen)
2 tablespoons PB2 (12 grams)
2 tablespoons dark chocolate cocoa powder (10 grams)

Directions:
Mix the ingredients together with a fork or in a Magic Bullet.
Pour into a bowl or dish.

Refrigerate or freeze. (If you can wait that long, if not, eat as is).
___

Lighter Almond Chocolate Fudge

1/2 ripe banana
2 tablespoons unsweetened applesauce
1 tablespoon almond butter
1 tablespoon coconut butter
2 tablespoons of cocoa powder
pinch of salt
Splenda packet

This version did the trick although the other two versions were better. I liked that I could eat the whole thing (which I most definitely did) for about 310 calories and 18 grams of fat. I had to add a little sweetener to it though. It wasn’t as rich and didn’t set as well, but it was still really good.
____

The STUFT Protein Cookie

Cranberry Pistachio Dark Chocolate Bark

Servings: 14 • Size: 1 oz (roughly 3-1/2 x 3-1/2") • Old Points: 3 pts • Points+: 4 pts
Calories: 126.6 • Fat: 8.1 g • Protein: 2.6 g • Carb: 15.3 g • Fiber: 2.1 g • Sugar: 10.7 gSodium: 1.1 mg


Ingredients:

4.5 oz shelled pistachios, coarsely chopped
2.5 oz dried cranberries, coarsely chopped
7 oz dark chocolate bar (calculations based on Hershey's Special Dark)

Directions:

Place chocolate in a microwave-safe measuring cup; microwave at HIGH 1 minute or until chocolate melts, stirring every 15 seconds.

Add melted chocolate to nut mixture, stirring until just combined. Spread mixture evenly on a jelly-roll pan lined with foil; freeze 1 hour. Break into pieces.

Bark should be kept in an airtight container in the fridge or a cool room. It will keep for up to 3 weeks.

from Skinnytaste

Chocolate-Spiked Oatmeal Cookies

INGREDIENTS: 

Olive oil cooking spray
1 1/4 cups quick-cook old-fashioned oats
1/2 cup whole-wheat pastry flour
2 tsp flaxseed meal
1 tsp cinnamon, ground
1/2 tsp baking powder
1/4 tsp sea salt
1/2 cup raw honey
1 large egg white
2 tsp unsalted almond butter
1 tsp pure vanilla extract
1/4 cup dark bittersweet chocolate chips (about 40 grams)

INSTRUCTIONS:

Preheat oven to 350°F and lightly spray 2 baking sheets with cooking spray.

In a large mixing bowl, combine oats, flour, flaxseed meal, cinnamon, baking powder and salt.

In a small mixing bowl, whisk together honey, egg white, almond butter and vanilla.

Add egg mixture to dry ingredients all at once and combine. Stir in chocolate chips.

Divide batter equally into 16 mounds (about 1 rounded tbsp in size) and arrange evenly spaced on prepared baking sheets. Using the back of a slightly dampened spoon, flatten each mound into 2 1/2-inch circles. 

Bake 9 to 10 minutes, until golden. Cool on sheets for an additional 10 minutes before transferring to racks to cool completely. Stored in an airtight container, cookies will keep fresh for 2 to 3 days.


Nutrients per 2 cookies: Calories: 170, Total Fat: 3.5 g, Sat. Fat: 1 g, Carbs: 35 g, Fiber: 3 g, Sugars: 18 g, Protein: 3 g, Sodium: 75 mg, Cholesterol: 0 mg

from CleanEatingMag.com

Healthy Brownie Recipe

Ingredients 
1 cup oat flour (or 1/2 cup oat flour & 1/2 cup almond flour)
3 TBSP unsweetened cocoa powder (100% cacao)
2 scoops chocolate protein powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1/8 cup Stevia (or 1/4 cup Splenda)
8 oz berry flavored applesauce (or baby food)
4 egg whites
Coconut oil (or non-stick cooking spray)
9 x 9 baking pan

*Try substituting for the berry applesauce - berry babyfood OR 1tsp instant espresso OR orange zest 
to really bring out the chocolate flavor

Cooking Instructions 
Preheat oven to 350°
Mix dry ingredients (oat flour, chocolate whey powder, baking cocoa, salt, baking soda) together in a large bowl.
Mix wet ingredients (egg whites, berry applesauce, Stevia) together in a medium-sized bowl.
Add wet ingredients to the dry ingredients.
Oil the dish with coconut oil and spread mixture evenly among pan.
Bake for 20-25min.


For an extra delicious treat, try topping with a small serving of peanut, or almond butter, or coconut flakes. Even as is, these bad boys will rock your socks.

from builtlean.com

Clean Eating Chocolate Chip Cookies

 Preheat oven to 325 degrees F.

Ingredients
2/3 cup almonds
1/3 cup cooked oatmeal
3 tbsp. honey
1 tsp. vanilla
1 tsp. cinnamon
1/8 cup whole wheat pastry flour
1/2 cup grain sweetened chocolate chips (or dairy free chips)

Note: If you don’t want to use the chocolate chips, they could be very easily substituted with raisins, nuts or dried fruits of any kind.

Directions

Mix everything except the chocolate chips in the food processor. You should have a nice wet, sticky dough when you’re done.

Using your spatula, scrape dough into your mixing bowl and mix in chocolate chips.

Spoon onto a parchment lined cookie sheet.

Bake for 20 minutes.

Eat and Enjoy!

Chocolate Chip Oatmeal Cookie Pancakes

Cook time: 5 mins
Total time: 10 mins
Serves: 2

These pancakes taste just like a chocolate chip oatmeal cookie but without any of the butter and sugar of the real thing. From start to finish, they take about 10 minutes and require just one bowl. They can also be made both gluten-free and vegan-friendly.

Ingredients
1 very ripe medium banana
1 teaspoon baking powder
1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water)
pinch salt
1/2 teaspoon vanilla extract
1 Tablespoon almond butter
1 Tablespoon canola oil (or coconut oil)
3 Tablespoons almond milk (or sub other milk)
1/2 cup rolled oats (or gluten free oats)
1/4 cup whole wheat or unbleached flour (or sub other flour)
3 Tablespoons semisweet chocolate chips (non-dairy for vegan)

Instructions
Preheat a skillet to medium heat or about 300-325 degrees.
Prepare flax egg by mixing flaxseed meal and water and letting set for 3-5 minutes.
Mash your very ripe banana with baking powder.
Add flax egg, oil, salt, vanilla, almond butter, almond milk and stir.
Stir in oats and flour until just combined.
Sprinkle in chocolate chips and fold gently.
Scoop scant 1/4 cup measurements onto lightly greased griddle.
Cook for 2-4 minutes on each side – until golden brown.
Serve plain or with a small drizzle of maple syrup and a few additional chocolate chips for melting.

Serving size: 3.5 pancakes 
Calories: 400 calories Fat: 18 g Sugar: 20 g Fiber: 6.5 Protein: 7 g

Notes
* Should yield 5-6 small pancakes.
* Make gluten free by using gluten-free oats and flour.
* Adding 1 Tablespoons of honey, maple syrup, sugar or agave nectar is optional for extra sweetening, but I didn’t find it necessary.
* Reheat great the following day in the microwave.

Source: http://minimalistbaker.com/chocolate-chip-oatmeal-cookie-pancakes/

Mexican Mocha Caliente

1/4 cup cocoa powder
1/8 tsp ground cinnamon
pinch of cayenne pepper
1 cup low-fat milk
1 cup freshly brewed strong coffee/espresso
2 Tbsp honey
cinnamon sticks, to garnish

In a heavy-bottomed small saucepan, whisk together cocoa powder, cinnamon, cayenne pepper and milk until thoroughly combined. Set burner to medium-high heat, and add coffee and honey. Heat, whisking frequently, until hot and frothy.

Do Not let mixture boil. Immediately remove from heat and pour into mugs. Serve garnished with whole cinnamon sticks

Makes 2 x 1-cup servings
Calories 152
Protein 7grams

Grain-free Peanut Butter Chocolate Chip Cookie Dough Bites

Ingredients:

1 1/4 cups canned* chickpeas, well-rinsed and patted dry with a paper towel

2 teaspoons vanilla extract

1/2 cup + 2 tablespoons (165 grams) natural peanut butter

1/4 cup (80 grams) honey (commenters have used agave with success!)

1 teaspoon baking powder**

1/2 cup (90 grams) chocolate chips* My can was a 400 gram can, 240 grams without the water, and I used all but a few tablespoons

* a pinch of salt if your PB doesn't have any



Directions:
1.   Preheat your oven to 350°F / 175°C. 

2.   Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth.

 Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined. 

3.  Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky. 

4.  With wet hands, form into 1 1/2" balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising. 

5.   Bake for about 10 minutes. 

Yields about fourteen 1 1/2" cookie dough balls.

I found this great recipe here

Black Bean Brownies [3 recipes]

[FIRST]

Dense, fudgey and ultra-healthy, these brownies are a great alternative to traditional brownies! It's amazing how they taste like chocolate and fudge and not beans! (from happyherbivore.com)

15 ounce(s) of black beans, drained/rinsed
2 bananas
1/3 cup(s) of agave nectar
1/4 cup(s) of unsweetened cocoa
1 tbsp. of ground cinnamon
1 tsp. of vanilla extract
1/4 cup(s) of raw sugar (optional)
1/4 cup(s) of oats

If using rolled oats, pulse in food processor until more granulated like instant oats.
Preheat oven to 350F. Grease anf 8x8" pan and set aside.
Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed.
Stir in the oats and pour batter into the pan.
Bake approx 30 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool before slicing. The brownies firm as they cool. For a cool, fudge treat, keep them in the fridge.

Compliments to thekindlife.com

---  [second] * my favorite, because of easiness, so far *  ---

Fudgy Black Bean Brownies

1 (15-oz) can black beans, drained and rinsed very well
3 large eggs
3 tablespoons canola oil
3/4 cup sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla
1/2 teaspoon baking powder
Pinch of salt
1 cup semi-sweet chocolate chips, divided

Preheat oven to 350˚F. Grease an 8-x 8-inch baking pan; set aside.

Process the black beans in the bowl of a food processor until smooth. Add the rest of the ingredients, minus the chocolate chips and process again until smooth. Mix in 1/2 cup of the chocolate chips and pulse a few times just until the chips are incorporated.

Pour the batter into the prepared pan and smooth with a rubber spatula or wooden spoon. Sprinkle with the remaining 1/2 cup chocolate chips.

Bake for 30 to 35 minutes, or until the edges start to pull away from the sides and it passes the toothpick test. Cool completely in the pan, then slice into squares.

Source: Meal Makeover Moms, as seen on Pennies on a Platter.

---[THIRD] 

My friend gave me this recipe a while ago but did our own little clean twist to it. We are always trying to add beans into our diet. They are great source of fiber and protein and you can pretty much hide them in anything. This is NOT your average brownie but still very good.

1 can black beans, rinsed and drained
5 egg whites
1 tbsp. stevia (you can use 1/2 honey or agave if you want)
3 tbsp. organic cocoa powder
3/4 cup walnuts chopped really small (optional)
1 tsp baking powder
1/2 tsp baking soda
Dash of salt
2 tbsp. olive oil
1 tbsp. vanilla
1/4 cup yogurt cheese, low fat cream cheese, or mascarpone cheese.

Put all the ingredients into the blender or food processor. 

Add the beans last so its pretty pasty. 

Pour into an 8"x8" coated with nonstick clean cooking spray. 

Bake at 325 for 30 - 40 mins, or until a toothpick inserted into the center comes out clean.


16 servings.

Nutritional Info
Calories 75
Fat 4g
Total carbs 7g
Protein 6g
Fiber 3g
Sugars 1g

It's awesome how light and fluffy they are, especially without ANY flour. We love these and they are a great nutritious sweet snack!!

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 

Orange Dark Chocolate & Coconut Bites

Ingredients

2 cups quality dark chocolate, bar or chips

1 teaspoon orange extract [or almond extract]

1 cup almonds, toasted and then chopped

1 cup shredded [sweetened or unsweetened] coconut, toasted

Directions

Using a double broiler, melt the chocolate. Once it’s all melted, add the orange extract.

Make sure almonds and coconut are completely cool before you stir into the melted chocolate.I used silicon baking cups, but you can use either a cupcake pan [sprayed with non-stick] or drop directly onto parchment paper – lined baking sheet.

With an ice cream scooper or spoon, drop chocolate mixture into the cups or onto parchment paper.

Place baking pan/sheet in the refrigerated for about 2 hours, allowing them to harden.

Once they were hardened, I placed them in a container and placed them back in the fridge. I prefer my chocolate pieces cold.

Enjoy!

*Gluten-free

Source: http://withstyle.me/2011/08/25/orange-dark-chocolate-coconut-bites/

Cookie Dough Dip

Inspired by this awesome recipe.

1 1/2 cups chickpeas (1 can, drained)

1/8 tsp plus 1/16 tsp salt

tiny bit over 1/8 tsp baking soda

2 tsp pure vanilla extract

1/4 cup nut butter (You can get away with using only 3 T. If you use peanut butter, it’ll have a very-slight “pb cookie dough” taste, so if you don’t want this, you can sub oil.)

up to 1/4 cup milk of choice (Start with 1 T, and add more as needed)

Sweetener (see note below, for amount)

1/3 cup chocolate chips

2 to 3 T oats (or flaxmeal) (You can omit, but also omit the milk if you do)

Add all ingredients (except for chocolate chips) to a good food processor (not blender), and blend until very smooth.

Then mix in the chocolate chips.

Sweetener Notes: I used 2/3 cup brown sugar when I first made this for the party. Liquid sweeteners (agave, maple, etc.) are fine as well, as is evaporated cane juice. You can easily get away with less sugar– some people will be perfectly fine with just 3 T for the whole recipe! . (You can also use stevia, if you like the taste of stevia-sweetened desserts.)

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.

Gooey Sweet Potato Brownies

INGREDIENTS:

3 ounces (or about one bar) unsweetened chocolate
1 tbsp coconut oil
½ cup sweet potato puree
3 tbsp raw honey
½ cup coconut sugar
¼ cup cocoa powder
2 tsp vanilla extract
¾ cup apple sauce
¼ cup water
¾ cup brown rice flour
¾ tsp baking powder
½ tsp salt

INSTRUCTIONS:

Preheat the oven to 350 degrees F. Coat an 8×8-inch square pan with coconut oil and powder with flour.

Melt the chocolate and coconut oil over low heat.

Combine sweet potato, coconut sugar, honey, cocoa powder, vanilla and applesauce in the food processor. Add the chocolate/oil mix and combine until smooth – it should be creamy, not too dry.

Mix in the flour, baking powder and sea salt and process again. Add water if needed for desired consistency.

Pour batter into the pan, smooth it out with a spatula and bake it for 35 – 40 minutes.

Insert a toothpick to make sure they are cooked through; they should be firm when you press down.

Cool completely in the pan on a wire rack.

From Making Love in the Kitchen & the copy cat cook

Nikki’s Healthy Cookie Recipe

from 101 Cookbooks Makes about 3 dozen bite-sized cookies.

Heidi: You can use unsweetened carob, or grain sweetened chocolate chips, or do what I did and chop up 2/3 of a bar of Scharffen berger 70%. I sort-of shaved half the bar with a knife and then cut the rest into bigger chip-sized chunks. You can make your own almond meal by pulsing almonds in a food processor until it is the texture of sand – don’t go too far or you’ll end up with almond butter. And lastly, the coconut oil works beautifully here, just be sure to warm it a bit – enough that it is no longer solid, which makes it easier to incorporate into the bananas. If you have gluten allergies, seek out GF oats.3 large, ripe bananas, well mashed (about 1 1/2 cups)

1 teaspoon vanilla extract
1/4 cup coconut oil, barely warm – so it isn’t solid (or alternately, olive oil) <–i used grapeseed oil
2 cups rolled oats
2/3 cup almond meal
1/3 cup coconut, finely shredded & unsweetened
1/2 teaspoon cinnamon
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
6 – 7 ounces chocolate chips or dark chocolate bar chopped

Preheat oven to 350 degrees, racks in the top third.

In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside.

In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder.

Add the dry ingredients to the wet ingredients and stir until combined.

Fold in the chocolate chunks/chips.

The dough is a bit looser than a standard cookie dough, don’t worry about it.

Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment (or Silpat) lined baking sheet.

Bake for 12 – 14 minutes. (I baked these as long as possible without burning the bottoms and they were perfect – just shy of 15 minutes seems to be about right in my oven.

Source: http://katinthekitch.wordpress.com/2010/05/19/nosugar-cookies/

Nutrition Facts (per 1 cookies of 36):

Calories: 64

Carbs: 7

Fat: 4g

Protein: 1g

German-Chocolate Fudge Bites

(Makes 10-14 balls)

These were inspired by this recipe.

• 3/4 cup pitted dates (I like Sunmaid, because they are softer.) (120g)
• 1/2 tsp pure vanilla extract
• 1/16 tsp salt
• 2 T cocoa powder (or raw cacao powder)
• 2 T shredded coconut
• 1/3 to 1/2 cup raw pecans
• optional: feel free to add some chocolate chips

Blend all ingredients together very well. (I recommend using a food processor.) Squish the dough together. (I transferred the dough to a plastic bag then smushed it together in the bag. It’s much less messy this way!) Roll into balls, cookie-cuttered shapes, or bars… or you can even use it for a pie crust!

Click the following link to see: Calories + Nutrition Facts.

They’re pretty much everything you could ever want in a bite—coconut, pecans, and lots and lots of chocolate! On today’s to-do list: make more fudge bites. I’ve already eaten them all!

Source: Chocolate Covered Katie

COCOA COCONUT BITS //

Makes 20

Because these are vegan, they can also be enjoyed raw. You can scoop them into balls, chill them for about an hour, and enjoy as such. I baked mine at a low heat, because it gives them a texture of somewhere between truffle and cookie and I really love that. A crisp crust and a soft center. Perfection.

1 1/2 cups dried, unsweetened coconut (sometimes tough to find at markets, easy to get online)

1/2 cup natural cocoa powder

1/3 cup rolled oats

1/2 cup grade b maple syrup

1/4 cup extra virgin coconut oil

1/2 tsp. vanilla extract

1/4 tsp. cinnamon

In a mixing bowl. Combine the coconut, cocoa powder and rolled oats together. Stir in the maple, coconut oil, vanilla and optional dash of cinnamon. Mix to coat everything evenly. Set in the fridge for 20 minutes.

Preheat the oven to 215'.

Line a baking sheet with parchment paper. Using a mini scooper or your hands, make 1 inch balls and set them on the baking tray (they don't spread, ample space between is not important). Bake them on the middle rack for 20 minutes. Remove to cool.

Source: The Sprouted Kitchen