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There’s room in every healthy lifestyle for cookies and chocolate—they certainly contribute to your overall happiness—but there’s no reason every cookie should be loaded with butter and sugar. These cookies are made with no butter, sugar, flour or eggs, but they’re surprisingly good—ripe banana adds sufficient sweetness, and the oats provide a good chew.
For a fibre boost, a heaping spoonful of ground flaxseed will go undetected. Use good quality dark chocolate—you’ll notice the difference. They freeze well, and are perfect to take with you if you need a little portable something to fill the gap. (Bonus: these cookies are gluten-free if you use gluten-free oats.)

Ingredients:

• 2-3 very ripe bananas
• 1/2 cup peanut butter, preferably all-natural (just peanuts)
• 1/4 cup canola or mild olive oil
• 1 tsp vanilla extract
• 2 cups old-fashioned (large flake) or quick oats
• 1/3 cup shredded coconut
• 1 tsp baking powder
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1/2 – 1 cup chopped dark chocolate or chocolate chips

Procedure:
1) Preheat oven to 350˚F.
2) In a large bowl, mash the bananas with the peanut butter, oil and vanilla until smooth. (A potato masher works well for this task.) Add the oats, coconut, baking powder, cinnamon and salt. Stir until combined, then stir in the chocolate.
3) Drop spoonfuls of dough onto a baking sheet that has been lined with parchment paper or sprayed with non-stick spray. Bake 12-14 minutes, until just set. Transfer to a wire rack to cool. Makes about 24 cookies.

Originally published in Swerve magazine on Feb.04.11 (and sponsored by Calgary Co-op)