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.

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

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

No-Bake Energy Bites a.k.a. Protein Poppers

Ingredients:

• 1 cup dry oatmeal (the picture is deceiving, but I used rolled oats)
• 1/3 cup coconut flakes
• 1/2 cup nut butter (I used 1/4 cup almond and 1/4 cup peanut butter)
• 1/2 cup ground flax seed
• 1/2 cup chocolate chips (optional, but I didn’t use them this time around)
• 1/3 1/4 cup raw honey (I found 1/3 to be too sweet for my taste)
• 1 tsp vanilla (I was out, so I omitted this)

Directions:

1.   Mix together all the ingredients. It takes a little time and some elbow grease, but you want to make sure everything is mixed together really well. This helps with forming the balls later.

2.   Chill the mixture in the fridge for at least an hour. I’ve found that the longer you chill it, the better the balls bind together.

3.   Roll, roll, roll the mixture into balls about 1-inch in diameter and enjoy!

 Find the original recipe here

In total this recipe has roughly 1661 calories.

Divided by 20 balls that comes to about 83 calories each. 

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I’ve made this recipe several times and omitted coconut and vanilla the first few times because I was out. The most recent time, I had coconut but not chocolate chips. As you can see in the first photo, I got out some dark chocolate. I was going to melt it and dip the balls in, but I ended up eating them before I had a chance.

This recipe makes between 20 and 30 balls, depending on how big you roll them. You can modify this recipe to your liking, but I don’t recommend messing with the honey and nut butter quantities. Those are important in binding everything together.

Substitutions:

Dry ingredients:

• White chocolate or butterscotch chips
• Dried cranberries, raisins, or chopped apricots
• Chopped almonds, pecans, or walnuts
• Sunflower seeds or pine nuts

Wet ingredients:

• Agave nectar for honey
• Sunflower seed or soy nut butter for peanut butter

*Update 8/29/12* Someone has told me that sunflower butter works well, but the mixture ends up a little gooey, so they added extra oats to make them stick together better. Also, I refrigerate them because I like them chilly, but as far as I know, they don’t have to be refrigerated, although they’d probably last a few weeks longer if they were.

Next time, I hope I can resist eating these long enough to try the chocolate-dipped version.

Coconut Flour Peaches n Cream “Oatmeal”

A grain, dairy, and sugar free comforting breakfast that reminds me of my oatmeal eating days. 

1/4 cup coconut flour
1/2 cup coconut milk
1/2 cup water
1/2 ripe banana
1 Egg
Salt, Cinnamon, Vanilla
1/2 c Peach for topping

In a pot over medium heat combine coconut flour, coconut milk, water and thinly sliced 1/2 of a ripe banana. Stir continusly until the banana has fully incorporated into a smooth texture. Crack the egg into the pot and continue to stir until fully combined.

Add a pinch of salt, cinnamon, and vanilla. Continue cooking until an oatmeal like texture has been reaches, about 3-4 minutes. Do not overcook or it will become dry.

Place in a bowl and chop up one peach for a topping. 

Calories: 305

Roasted Coconut Cereal Recipe (vegan)

4 cups of gluten-free rolled oats (I used Bob Red Mill's)
3 cups of unsweetened puffed millet cereal (I used Arrowhead's)
1 cup of raw sunflower seeds
1/2 cup of raw pumpkin seeds
1 cup of unsweetened shredded coconut
1 cup of organic raisins
1/2 cup of organic coconut oil
1/3 cup of coconut palm sugar (you could use a liquid sweetener if you prefer)
1 cup of coconut milk beverage (I used So Delicious)
20-25 drops of pure vanilla stevia liquid (I used NuNatural's)
1/2 ts. to 1 ts. of ground cinnamon
optional: dash of sea salt

In a large mixing bowl mix together the oats, millet and seeds and raisins. 

Then mix the stevia into the milk. 

And melt the coconut oil with the sugar for about 30-40 seconds. 

Then mix the milk and oil mixtures into the dry mix and mix everything else in and well together. 

Make sure to get all the dry covered with the wet ingredients and then let soak for a few minutes so the oats can soak up the milk mixture. 

Pour out the cereal on a baking sheet covered with parchment. You will need either one large sheet (15x20ish) or two (9x13) pans. 

Bake at 350 for between 45 minutes and 1 hour, pull from the oven every 15 minutes to stir the cereal around to mix the crispy with the soft. 

After 3 or 4 times of pulling from the oven to mix you will notice that the cereal is roasted enough and golden brown. 

Pull from oven and let cool for 1-2 hours before packaging up. Keep fresh in mason jars or ziplock bags. 

This cereal makes around 12 cups of cereal. (I fill up 3 mason jars and keep them ready for use.)

Get the original recipe and more Gluten Free Hope here