Enough with the cruciferous veggies, eh? It is December and I know what’s on your mind: COOKIES!
Trust me, I have a lot more recipes to share featuring cruciferous vegetables but I’ll take a detour this week to entice you to create healthy cookies this holiday season. The veggies shall return. Post-Christmas, most likely, when everyone starts their resolution to eat more healthy.
Healthy cookies are usually a misnomer, but I think Jenné hit the nail on the head when she called these “The World’s Healthiest Cookies“.
When you say healthy cookies, it could be synonymous with an unpleasant sub-par dessert. This is not the case. However, these are not your fudgy, wudgy, dense cookies, either. They reminded me a lot of the Dark Chocolate Banana Coconut Almond Cookies I’ve made before. Both are a light and fluffy cookie, more cake-like than cookie-like.
While I enjoy chocolate, coconut and almonds, I had a hankering for oatmeal raisin cookies recently. My mom nearly flipped when she heard I was making cookies. But they are healthy! These cookies were nice because you’d get bursts of ginger contrasting with the sweet dates and raisins. Plus, you get all the nutrients from bananas, flax seeds, chopped walnuts and rolled oats with limited oil. Definitely not your traditionally dense oatmeal-raisin cookie, but very addictive, nonetheless.
Ginger Oatmeal Raisin Cookies
2 very ripe bananas (around 2/3 cup)
2 tbsp maple syrup
2 tbsp olive oil
1 1/2 cups rolled oats
2 tbsp flax seed
1 tsp cinnamon
1/2 tsp ground cardamom
3-4 dates, chopped
1/4 cup raisins
1 1/2 tbsp fresh ginger, finely chopped
4-5 crushed walnuts
1. Preheat oven to 350F.
2. In a large mixing bowl, mash ripe bananas until smooth. Add olive oil and maple syrup, and stir to blend. Mix in the oats, flax seed, cinnamon and cardamom, and stir gently until combined. Fold in your dates, raisins, ginger and walnuts.
3. Scoop out a heaping tablespoon of the dough and form into a ball. Place on a cookie sheet lined with a silpat. The cookies will not change in size, so don’t worry about putting them too close together.
4. Bake cookies at 350F for 12-15 minutes. They will be lightly browned and puffed.
Makes 24 cookies.