I’ve had this delicious cookie recipe on me for about a week or so and I've finally found time to sit down, chill out and write it (as i’m on my final plane ride to Thailand - yipppie)!
My best girlfriend Brittany and I are both super passionate about healthy eating, working out, practicing yoga daily and really all things wellness related! We've both been on the "health tip" as they call it ever since I met Britt at soccer many years ago. Not everyone finds friends so like-minded and similar in interest themselves so I feel very fortunate to have met Britt and uphold an awesome friendship throughout the years. She's always there to hold me accountable and she's kept me on track with my #ThailandBody goals before I set out on this strange adventure. I was recently talking to Britt about how badly I wanted to bake something (guilt-free) that I could and use for a snack leading up to my travels... That’s all she needed to hear and not before long we had one of our traditional sweat dates in the works, this time.. it included treats!
After the majorly productive gym and sauna sesh, we got straight into the baking! This is the go-with-the-flow cookie recipe we came up with and I must say, it’s exactly what I was going for!!! Thanks #theblissfulbritt for the help. Also - if you get the chance, check out Brittany’s personal website: http://beautyfuel.co xo
Yields: 24 cookies
Bake: 325 degrees for 15-18 minutes or until light brown on the edges
- 3 ripe bananas
- 3 eggs
- 3 cups quick oatmeal (we used Quaker)
- 1/4 cup applesauce (unsweetened)
- 1/3 cup walnuts, unsalted, chopped
- 1/3 cup dates, chopped
- 1 tablespoon cinnamon, ground
- pinch sea salt
Optional: honey, vanilla extract, ground nutmeg
- Gather two medium sized mixing bowls for use
- In the first bowl, mash the 3 ripe bananas until smooth then fold in all wet ingredients - eggs, applesauce and continue to stir
- In the second bowl mix in the required dry ingredients - oatmeal, walnuts, dates, ground cinnamon & sea salt
- Slowly fold the wet ingredients into the dry ingredients bowl and mix together until you reach the desired thick consistency
- (Note: If the consistency is a little too runny to form into cookies continue to add in more oatmeal until the cookie mixture thickens up a bit)
- Pre heat oven to 325 degrees
- Line a traditional aluminum baking sheet with wax paper or a light layer of organic virgin coconut oil (we use DoTerra coconut oil blend)
- Use a spoon to grab the cookie batter then with clean hands, roll the cookie batter into small - medium sized balls (it’s best if you lightly grease your hands with coconut oil as well to avoid sticking)
- Once all cookies have been laid out onto the baking sheet, insert the sheet into the oven and bake for 15-18 minutes
- When the cookies have reached a golden brown consistency, remove the cookies from the oven and allow them to cool before indulging (guilt-free).