Banana Coconut Cakey Cookies

I was expecting these to turn out like the big chewy giant cookies you get from Millies Cookies stands but a healthy version.

They didnt. I have come to the conclusion its because there isn't a high enough proportion of sugar in my recipe. However i wanted to make this a healthy recipe and for most of the sweetness to come from the ripe bananas so I'm going back to the drawing board on the chewy, healthy cookie front.

These are difinately worth making though as they did come out like big, light and fluffy, cakey cookies that are deliciously sweet and bananary and have tonnes of fibre, and far less refined sugar than any shop bought cake or biscuit. They also have protein and not much fat.

They got the thumbs up from my taste tester (Andy) and he thinks they would be perfect for a mid-afternoon snack with a cup of tea to stop him reaching for a kitkat.

Heres what I did:

Ingredients:

3 small very ripe bananas

3 tablespoons peanut butter

1 egg

60g dark brown muscavado sugar

1 tablespoon olive oil/ vegetable oil
100g dessicated coconut
180g wholewheat pastry flour
1 good pinch salt
1 Teaspoon bicarb of soda

Makes about 12-14 BIG cakey cookies!

Directions:

Blend the bananas with the peanut butter, egg and oil. Then stir in the coconut and sugar. In a seperate bowl, mix together the flour, salt and bicarb then combine this quickly with the wet ingredients. The mixture will be quite sticky. Drop tablespoon sized portions onto a baking tray lined with baking paper and spread out slightly into a cookie shape. Bake at 160 degrees for about 10-12 minutes or until browned slightly on top.

They actually turn out about the same consistency as a whoopie pie so I'm going to try and come up with a filling I could put in between them to make a heathy version of one of my favourite sugary cakes.

For now I'm going to have one just as they come about an hour before I work out as they have slow realease and fast release carbs so they should give me tonnes of energy.

Heres the nutrition facts from spark recipes:

14 Servings
Amount Per Serving
Calories		155.8
Total Fat		6.8 g
	Saturated Fat	3.7 g
	Polyunsaturated Fat	0.8 g
	Monounsaturated Fat	1.9 g
Cholesterol		13.2 mg
Sodium		26.2 mg
Potassium		220.2 mg
Total Carbohydrate		24.0 g
	Dietary Fiber	2.3 g
	Sugars	8.4 g
Protein		3.7 g