Tuesday, 23 February 2016


I love cookies and cakes and brownies. The problem is, I can't eat them the whole time or I'd either be the size of a mountain, or my sugar intake would just be sky high. So I've been looking around for some ways I can still snack on my favourite things, but make them healthier.
If you haven't heard of Ambitious Kitchen, then go check her out here, because Monique, who writes it, has some amazing ideas, and I take a lot of inspiration from her ways of reducing sugar and calories. So these cookies are inspired in a roundabout way, from a couple of things I've learnt from her. Like, swapping butter for coconut oil and white flour for coconut flour. I've also used dairy-free and sugar-free raw chocolate buttons and a mix of honey and fruit sweetener instead of sugar.

What you'll need:

- 4tbsp coconut oil, softened
-1x banana, mashed
- 4tbsp honey or maple syrup, mixed with 2tbsp Sweet Freedom Natural Sweetness Fruit Syrup.
- 35g dark, sugar-free chocolate buttons
- 1x egg
For the dry ingredients: 
-150g coconut flour (or you can use wholemeal wheat flour)
- 50g rolled oats
- 50g desiccated coconut, keep a little bit leftover for sprinkling
- 1x scoop of chocolate (or vanilla) flavoured protein powder
- 1tsp baking powder
- 12 drops of My Protein flavour drops in toffee (optional)


It's really easy!
-Preheat the oven to around 170° - 180°, depending on how hot your oven is. Mine seems to burn everything, so I go on the lower end.
-Prepare a large non-stick baking tray by greasing it with coconut oil.
-Combine together the mashed banana with the coconut oil in a large bowl, so it makes a soft paste.
-Incorporate in the honey and liquid sweetener.
-Mix together all the dry ingredients in a separate bowl or container, then add it all into to the banana/coconut mixture.
-Mix the egg in with it, and add the optional flavour drops. If you don't want to use the protein ones, 2-3 drops of vanilla extract will also work.
-If the mixture is too sloppy then add a bit more flour. They should be a little sticky though, and won't roll into perfect neat little balls like some other traditional cookies. You just want it at a consistency that holds together.
- Shape into balls and place onto the greased baking tray. They will rise a little so space them nicely apart.
-Bake for 10-12 minutes, and keep an eye on them! Because of the honey, they'll go brown quite quick and even mine have turned a shade darker than I would have liked.
-Leave to cool and then sprinkle with the left-over coconut.

Enjoy, and if you give them a go, tag me in your photo! I'm on Insta @zoes.101 x


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