Healthy coconut-raisin cookies
Heidi's original healthy cookie recipe has been my go-to sweet treat recipe for many years now. I love it because it's so simple, it's vegan (meaning you don't really need any fresh ingredients besides ripe bananas, which we always tend to have to hand) and it's gluten free if you use gluten free oats.
As with any recipe that you make regularly, there comes a time when you don't need to consult the recipe anymore. From that point each new iteration gradually starts to transform the recipe, bit by bit. New spices, different proportions/types of oils, different add-ins. This nutmeg-kissed version, with large flake coconut and raisins or sultanas, is one variation of the original that I've come to love.
Although Heidi's original version featuring 70% dark chocolate is just amazing, I had wanted to play around with the flavours to make these cookies slightly less indulgent. Because I'm a true chocolate monster (just ask any of my family members or friends), if there's anything chocolate-y in the house I tend to beeline straight for it. Who needs to eat lunch when there's a box of chocolate cookies on the counter? Invariably, when there's chocolate around I tend to overindulge. And even if a cookie is healthy, eating too many of said healthy cookies certainly isn't healthy! It's all about moderation, right?
So here it is, my non-chocolate version of Heidi's amazing healthy cookies. I hope you like this version as much as I do!
Healthy coconut-raisin cookies
This recipe is adapted from Heidi Swanson's healthy cookie recipe that she featured on her website 101 cookbooks. It's been a favourite of mine for years now. Over time I've played around with the recipe and created a chocolate-free version. This version, featuring large flake coconut, raisins/sultanas and nutmeg, has become a new favourite. Make sure to use large flake/jumbo oats in this recipe - quick-cooking oats will result in dry cookies.
- 3 large overripe bananas, mashed
- 1/3 cup coconut oil, melted
- 1/2 tsp vanilla powder (or 1 tsp vanilla extract)
- 2 cups large flake/jumbo oats (gluten free if needed)
- 2/3 cups almond meal
- 1/3 cup desiccated shredded coconut (unsweetened)
- 1 tsp baking powder
- 1 heaping tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 pinch pink salt
- 1 scant cup raisins or sultanas
- 1/2 cup large flake coconut/coconut cups, plus more for decorating
Preheat oven to 175 degrees Celsius with the racks in the centre of the oven. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, combine the mashed bananas, melted coconut oil and vanilla powder/extract and stir until combined. I find that mashing the bananas with a whisk works really well. Add the oats, almond flour, shredded coconut, baking powder, cinnamon, nutmeg and pink salt to the banana mixture and stir to combine. Fold in the raisins and large flake coconut.
Shape the dough into roughly tablespoon-sized cookies, decorating each cookie with a piece of large flake coconut. You can use an ice-cream or melon scoop to shape the cookies (I like to use a coffee scoop!) Note that it's normal for the the dough will be quite moist and loose.
Bake for 12 minutes until the bottoms and tops are golden, and allow to cool before serving. The cookies can be stored in an air-tight containers for a few days.
Makes about 30 2-bite cookies.