This recipe was developed by Food Babe – she call’s them ‘Food Babes Forever Cookies’… although I could eat them forever, the name didn’t really describe their deliciousness! So, I renamed them 🙂
I had my food processor out to make the black bean and avocado brownies so I just kept on baking… I didn’t actually have any fresh bananas so I pulled out a frozen banana (I have a stockpile of ripe bananas in the freezer) and it worked fine in this recipe. I didn’t have individual dates as the recipe seemed to call for – I had a block of dried, compressed dates and just cut off a chunk. I’d never used a block of dates before, so I was happy it worked!
I added an egg to the wet mix, something that Food Babe hadn’t included in her recipe. I just looked at the wet ingredients and wondered how it was going to work. With the egg the cookies turned out great – they didn’t fall apart at all.
I fed these cookies to Jay while he was hard at work building cedar planter boxes and he quite liked them. There were no complaints about them being too healthy or tasting funny. They’re more like a granola bar – you can’t think of them as chocolate chip cookies nor oatmeal cookies – they’re much more than that!
Fruit & Nut Chocolate Chip Cookies
Prep time: 10 minutes
Cook time: 15 minutes
1 ripe banana, cut into chunks
4 dates, chopped
4 prunes, chopped (or 1 cm slice off a brick of prunes)
1/4 cup coconut oil, melted
1 tsp vanilla
2 cups rolled oats
2/3 cup nut meal (almonds, pecans, walnuts, etc. put through a food processor, Magic Bullet or smashed into meal with a rolling pin)
1/2 cup unsweetened coconut flakes
1/2 tsp cinnamon
1/2 tsp salt
1 tsp baking powder
1/2 cup chocolate chips
Preheat oven to 350F.
In a food processor or blender, combine banana, dates, prunes, coconut oil and vanilla. Blend until smooth. Add the egg and blend until combined.
In a large bowl combine all other ingredients and mix until well blended. Add the wet ingredients to the dry and stir until batter is well mixed.
Form into cookie sized balls and place onto parchment lined cookie sheet. Flatten slightly by hand.
Bake for 12-15 minutes. Cook for 5 minutes on the cookie sheet before moving them to a rack. Let cool before eating so they don’t fall apart.
Adapted from Food Babe’s Forever Cookies