C is for Cookie

March 6, 2012

That title is proof enough that I have a child. Nineteen months ago, I’m not sure I’d ever heard that song. Now, thanks to Pandora, I can sing pretty much every word (no fear, I’ll spare you the horror).

I made these cookies for the first time last year when Bart and I were limiting ourselves to two desserts a week but we still wanted something a little sweet in the evening. And I totally don’t count these as a dessert, chocolate chips notwithstanding.

Recently, I made them for a little playgroup I was hosting and they got scarfed up. Even when I tossed around the words “no sugar added” and “gluten-free” and “vegan.” I know, have you ever heard such unappetizing words? But I swear, these are delicious.

So much so that two of the girls asked for the recipe and made them the next day. Yes, the next day! Healthy food win. 

(slightly adapted from 101 Cookbooks)

Makes about 2 dozen

2 cups old-fashioned oats
2/3 cup almond meal (if you don’t have almond meal, you can just pulse regular almonds in a blender or food processor until they arrive at a flour-y texture)
1/3 cup sweetened, shredded coconut
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking powder
3 ripe bananas, mashed
1 teaspoon vanilla extract
1/4 cup coconut oil at liquid state (or butter although then they won’t be vegan, but really, how many of my readers are vegans? That’s what I thought)
1 cup chocolate chips

Preheat oven to 350 and put your oven rack on the second row (so it’ll be fairly high).

Place oats, almond meal, coconut, cinnamon, salt, and baking powder in a bowl and whisk well. Add bananas, vanilla and coconut oil and stir until combined. Fold in chocolate chips.

Place heaping spoonfuls (I use a medium cookie scoop) of dough on a cookie sheet and flatten them slightly with your finger (they won’t bake down like regular cookies do, so if you want them more flat, which I always do, you’ll need to make them the general shape you want them when they come out of the oven).

Bake for 15 minutes. Let cool slightly and eat all of them yourself because, hey, no added sugar.

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  • Reply preethi March 6, 2012 at 1:35 pm

    Is it sad that I have not yet heard that song? Evidently I need to find a children's station on Pandora.

  • Reply Laura {a spoon full of joy} March 6, 2012 at 2:03 pm

    Yum! And I agree – these sound way too healthy to be considered dessert!

  • Reply Jenny March 6, 2012 at 3:06 pm

    gluten-free, no sugar AND vegan?

    I'm not so sure I can get on board this train…



  • Reply Creole Wisdom March 6, 2012 at 3:34 pm

    I love that song. These look a lot like chocolate no-bakes 🙂 I'll have to try them!

  • Reply Emily March 6, 2012 at 3:45 pm

    I think we'll be making these soon since we're on the twice a week treats too and you said these don't count. FYI, I'm a vegan and love your blog!

  • Reply heidikins March 6, 2012 at 3:54 pm



  • Reply March 6, 2012 at 9:36 pm

    Chocolate chips are vegan? I guess since I always eat milk chocolate it never occurred to me that they could be vegan. Those look pretty darn good.

    I had C is for Cookie on vinyl when I was a kid. Oh god, I sound like a hipster flexing my Sesame Street Cred.

  • Reply Emily March 6, 2012 at 11:46 pm

    Chocolate chips can be vegan if they're dairy-free (most good dark chocolate chips are in my experience).

  • Reply Sherry March 6, 2012 at 11:58 pm

    Eric's cousins are watching Ike for us on Thursday night, and I think this will be the perfect treat to take to them.

    And not to be terribly pedantic, but many oats are not gluten-free because they are grown in fields very near wheat fields and are cross-contaminated. My friend who is a Celiac said you have to buy specially labeled gluten-free oats if you want to be safe. And even then, she eventually gave up because she had too many experiences with oats that had traces of wheat. I only throw that all in there in case you are ever making treats for somebody who needs gluten-free food. These cookies might not be the best. (And now I feel like such a know-it-all commenter.)

  • Reply Alysa March 7, 2012 at 2:59 am

    So we're sort of vegans. Vegans who eat meat. That is to say my littlest son has allergies to egg and milk (like epi-pen level allergies, not intolerances). Unfortunately he's also allergic to peanuts and tree nuts. So… do you think these would work with regular flour, subbed for the almond? Just curious.

  • Reply Amy @ Amy Day to Day March 7, 2012 at 3:51 am

    Even though those words are basically curse words (sugar free and vegan), these look and sound really delicious!

  • Reply BrittWilk March 7, 2012 at 5:09 am

    mmm… i really think i need to buy some coconut oil. and 2 more ripe bananas. 🙂

  • Reply Karina March 8, 2012 at 1:20 am

    I'm making these tomorrow. Oh yes!!

  • Reply Karina March 8, 2012 at 6:02 pm

    My kids love 'em. I used butter since I ran out of coconut oil. I also ground up almonds in my blender for the almond meal. And for half the batch I added 1/4 cup peanut butter just to see which one I liked better. I think I like it with the peanut butter a little bit better. Thanks! It's a winner at our house.

  • Reply MouseFace March 9, 2012 at 10:02 pm

    I'm definitely going to try these…I love banana and chocolate together! Where do you buy coconut oil? Is it just in any grocery store in the oil section?

    • Reply Janssen March 10, 2012 at 1:35 am

      Yes, my regular grocery store has it by the oils in the baking aisle. Or you can order it online from Amazon or pretty much anywhere.

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