Sugar free Chocolate Chip Cookies

Posted on February 10, 2012 by Littlepinkcupcakes

1

 I  would like to start  by saying that I feel like I  have a Dr. Jekyl/Mrs.Hyde thing going  on in this blog.  I post things like blueberry Cheesecake and  Caramel Coconut Brownie Squares  and  then  say  that I  am trying to  cut  the  sugar out in my house.   While I  do  enjoy cooking the super yummy sugary sweets from time to time  for the  most part I do  try to  keep the sugar to a minimum.   I  search for  recipes and  snacks that will satisfy  my  girls and  keep me  happy in the sugar department.

So  when I  first came across a recipe that had no sugar, no butter and  no flour I was both excited and skeptical.  I  mean seriously,  how good could they be?  Well  I decided to give them a try and  hot diggity they were fantastic!   They were sweet,  light and  very, very tasty.   They have a slight  toasted coconut flavor on the bottom too.  Thebest thing of all?  My  kids D-E-V-O-U-R them.  I  have to make them 2-3 batches at a  time because they vanish in this house.

They are perfect for  lunches, snacks and if you want your kids to think  you are the world’s best mom you can  even use them as breakfast and  still feel good about it. They are also  safe to eat  raw because they don’t have any egg in them (not that  egg in cookie batter has ever stopped us from eating  raw batter).

I  don’t know why banana as a binder never occurred to me. It’s so smart!  The  cookies don’t have a banana flavor to them  so if you aren’t a  fan of banana then  you will still enjoy these cookies.

Here’s the recipe:

3  mashed bananas
1/4 cup Coconut oil warm (not hot)  so it isn’t solid
1 1/2 cups regular rolled oats
1 cup coconut flakes
1/2 teaspoon cinnamon
3/4 cup of almond meal
1 teaspoon vanilla extract
½ cup of chocolate chips

Preheat your oven to  350

In a large bowl combine your mashed banana, liquid coconut oil and vanilla, in a separate bowl  mix together rolled oats, coconut flakes, cinnamon, and almond meal.  Then  stir your dry ingredients into the wet ingredients and combine.

If you  don’t have almond  meal  on hand but you  do have almonds just  throw them in a food processor until they look like this:

Here’s where you can  switch it up.  If  you want the  good old chocolate chip experience add the  chocolate chips.  If  you want truly  sugar free cookies then you can  use carob chips.  If you want to  skip the  chocolate  chips altogether you could use raisins, cranberries, dates or any dried fruit of your choosing.  If you want to  be sneaky you  could even hide some ground flax seed in there too.

Scoop them onto a  cookie sheet and  bake about 12-15 minutes,  until the  bottoms of the cookies are  browned.   You should get about 30 small cookies.  If  you  make them too big they  won’t cook all the way through.

I hope you  give them a  try.  They will be a   new favorite.  I promise.