Oatmeal Chocolate Cookies

Sugar is not the devil, but it’s no secret that most of us overindulge in it – sometimes without even realizing. In moderation, sugar can (and likely will) be included in a healthy diet. The problem is that most of us get our sugar from processed foods like candies, cookies and soda. True, homemade treats aren’t necessarily as convenient as store-bought, but 9 times out of 10 they’re better for you and your family. These Oatmeal Chocolate Cookies take it to the ‘alternative’ extreme of gluten-free and vegan, but even a homemade batch of buttery chocolate chip cookies is a healthier options than Chips Ahoy. Take baby steps first if you’re kicking a processed sugar habit before making your way to the wild side of chia seeds and raw coconut sugar in your baked goods. For those of you that are already on the natural foods path, these cookies are a tasty treat that you can get away with eating for breakfast every now and again. That’s right, chocolate for breakfast.

{makes 12 cookies}

What You’ll Need:

1 medium banana (really ripe)
1/4 cup apple sauce
2 Tbs almond butter
1 cup gluten-free rolled oats
2 oz 100% cocoa dark baking chocolate
2 Tbs coconut palm sugar (or 1 Tbs raw cane sugar)
2 Tbs chia seeds
2 Tbs dried, unsweetened cherries (optional)
2 Tbs unsweetened, finely shredded coconut (optional)
1/4 tsp sea salt

How to Make Them:

Preheat oven to 350 F. Line a baking sheet with parchment paper or a baking mat and set aside.
In a large bowl, add wet ingredients and mix until smooth. In the same bowl (no need to make two messy for this one), add your dry ingredients and mix until well-combined.
Roll 1 Tbs of the mixture into 1″ balls and place onto prepared baking sheet, using your finger to press down the center of each one. Make sure there’s at least 1″ of space between each cookie.
Bake for 15 minutes. Remove from oven and allow cookies to cool on baking sheet for 5-10 minutes before transferring to a baking rack to cool completely.

Store in an airtight container counter-top for up to a week, in the fridge for up to two, or in the freezer for up to three months.