Recipe: Two Birds, One Chocolatey Stone Cookies

Almost every week, I bake up a batch of cookies or muffins to serve as a healthy snack or dessert. And despite my best efforts, my chocolate cravings always seem to get the best of me and I end up picking up a bar of chocolate at the store mid-week. This week is going to be different because this week, I added chocolate to my cookies.

At ~95 calories each with 2.5g of protein, 3.5g fat & 13g carbs these cookies are a balanced snack that also boast 2.5g of fiber and 45mg of potassium each! Delicious and nutritious, these cookies definitely knock out two birds with one chocolatey stone! They’re also gluten free, dairy free and soy free!

Ingredients:

  • very ripe medium banana
  • 1 cup gluten free oats
  • 2 tablespoons cocoa powder
  • a pinch of salt
  • 2 tablespoons Sunbutter (or nut butter of your choice)
  • 1/4 cup applesauce
  • 1 teaspoon unsweetened shredded coconut
  • 1 tablespoon honey
  • 3/4 cup frozen blueberries
  • 5 pecans, chopped

Preheat oven to 325 degrees.

In a medium sized bowl, mash banana. Add oats, cocoa powder, salt, Sunbutter, applesauce, coconut and honey — mix thoroughly. Fold in blueberries and nuts.

Drop spoonfuls of the mixture onto a cookie sheet lined with parchment paper (my cookie mounds were about 1 to 1 1/2 tablespoonfuls in size; leave about 2″ between each cookie). You will want to flatten the mounds out slightly as these cookies do not spread out too much when they bake.

Bake for ~20 minutes. Allow cookies to cool before devouring!

Live Delish.

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