Swallow your words, and a cookie.

Remember that time I said that cookies should never be healthy? I was wrong.

These are good and good for you!

I used Tina’s Oatmeal Banana Chocolate Chip Cookie recipe to work from but made several modifications. I also halved the recipe and ended up with 10 pretty big cookies. As you can see from the picture above, they do expand as they bake, give them room to grow.


  • 1/4 c. whole-wheat pastry flour
  • 1/2 c. rolled oats
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tbsp chia seeds
  • 2 tbsp. maply syrup
  • 2 tbsp. almond milk
  • splash of  vanilla extract
  • 1/2 tbsp. coconut oil, melted
  • 1/2 ripe banana
  • 2 squares of dark chocolate, chopped (or 2 tbsp. dark chocolate chips)
  • 2 tbsp. shredded, unsweetened coconut
  • Pinch of cinnamon
  • Pinch of salt
Directions: In a bowl, combine flour, oats, baking powder, baking soda, chia seeds, coconut, chocolate, salt and cinnamon. In a seperate bowl, mash the banana half, stir in the almond milk, melted coconut oil, and maple syrup. Combine wet ingredients with dry, and scoop batter by the tablespoon onto a greased cookie sheet. Bake for 12 minutes and allow to cool.

They were more cakey than cookie but still tasty and chewy and ADDICTIVE. They’re gone now, they lasted all of three days.

I didn’t stop in to gush about my mom yesterday because we were to busy hanging out all day! We ran errands, went to yoga and went out for a late dinner with my dad and brother. My mom is awesome. She’s hilarious, generous, and a total babe. Love you, little thing!


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