Oatmeal, Almond, Cocolate Cookies sweetened with Banana

I've been on the lookout for sweet little treats that are wheat free and are not loaded with sugar or even worse sugar substitutes. I've been intrigued with using fruit purees in place of sugar. I would often use apple sauce in place of eggs when I would bake for my vegan friends and always thought that this might make it possible to eliminate any added sugars.

I found a recipe for Nikki's Healthy Cookies Recipe on Heidi Swanson's fantastic website 101 cookbooks. In the recipe she uses oats and in place of sugar she uses mashed banana, just what I've been looking for! You might be thinking healthy cookies can't possibly be good. According to my grandma and mom, white flour, real butter and sugar are what make a cookie good. Even if this is your belief, I urge you to try these. They are so easy to make and they truly do taste good. It satisfied my sweet craving as well as my kids. Plus there is nothing to feel guilty about after you eat a couple of these, who doesn't love that?

Because I apparently have an inability to follow a recipe I changed a few things. I omitted a few ingredients. I added more nuts to up the protein and cocoa powder to get in some extra antioxidants. I was so happy with the results. They had a nice chocolate flavor that was complimented by the sweetness of the banana. What a wonderful afternoon treat with a cup of tea or coffee. When I make these again, (and I will be making these again, very soon) I might add some larger pieces of almonds for added crunch and maybe try it without the chocolate chips to reduce the fat and make it sugar free. Adding dried cranberries might add some interest... so many versions to try!



Oatmeal Almond Chocolate cookies Sweetened with Banana
makes about 40 cookies
adapted from Nikki's Healthy Cookies at 101 cookbooks

1 1/2 cup mashed banana (about 3 large, ripe bananas)
1/4 cup coconut oil warmed to liquid state (you could use olive oil)
2 cups oats
1 cup almond meal*
1/4 cup cocoa powder
3/4 teaspoon sea salt
1 teaspoon baking powder
6 ounces bittersweet chocolate chips (if you want to make these vegan omit, or use vegan chips)

In a large bowl combine the oats, almond meal, cocoa powder, baking powder and salt, set aside. In another bowl, combine the banana and oil. Add the banana mixture to the oat mixture and stir to combine. Stir in the chocolate chips. On a lightly oiled cookie sheet, place leveled tablespoons of the dough about an inch apart.
Bake at 350 degrees fahrenheit in the center or upper third of the oven for 12 - 15 minutes.

*you can make this by pulsing almonds in a food processor until it is the texture of sand, don't go too far or you'll get almond butter

click here to print this recipe

Hot Chocolate Love

I, like many people, love Paris. I have fallen in love with many things there - not the least of which is hot chocolate. Not cocoa mind you, I fell for the thick, dark, sinfully delicious chocolate in liquid form.

The last time I was in Paris (which was much too long ago) it was early spring. There seemed to be a constant freezing drizzle, I was always cold and on top of that I was sick. One cup of hot chocolate and my bones thawed. As crazy as it sounds I felt instantly better.

My hot chocolate epiphany occurred at the world famous Angelina. It was fun simply being in a room with so many people excited about hot chocolate. The place was filled with such energy. The hot chocolate (called le Chocolat Africain) was served with a not so small bowl of unsweetened whipped cream and a pitcher of water. Once I drank the chocolate, I had some sort of fantastic reaction. I literally felt different. More relaxed, rested, restored... a little high actually. It was amazing, it was more of a pick me up than any cup of coffee I've ever had and far more enjoyable.

Not only do I love hot chocolate, I love winter, for sledding and snow ball fights, holidays and fires, the quiet that accompanies a snowfall, the softness of the sunrise and sunset. I love winter for giving me the perfect hot chocolate weather.

The following recipe is NOT le Chocolat Africain, that is a carefully guarded secret that Angelina's will not part with. However this recipe is wonderful. If you don't absolutely love chocolate, this recipe is probably not for you.

This is not the kind of hot chocolate you gulp down by the over sized mug full. This chocolate is meant to be savored. This hot chocolate makes you understand why chocolate is considered an aphrodisiac. Be forewarned it is absolutely addictive.


Click here to print this recipe

Hot Chocolate
Makes 2 servings

1 cup whole milk*
4 ounces semisweet chocolate
pinch of salt

In a sauce pan bring the milk to a simmer. Turn off the heat and add the chocolate and the pinch of salt. Whisk to make sure it is all combined.
Serve with unsweetened whipped cream.


* You can use 1/2 cup milk and 1/2 cup heavy cream. It will be much more rich but I find the chocolate flavor is just a bit overwhelmed by the heaviness of the cream. However it is still delicious this way so play around, see which you prefer and let me know!