Carnival Cookies

June 12, 2012

While I was visiting my sister and her family last week, we decided to make some cookies. This is not your typical cookie recipe. Instead of the usual flour, sugar and butter–this cookie calls for bananas, oats and popcorn.

Yes, popcorn.

The addition of popcorn was one of the main reasons my sister and I were excited to try out the recipe. As exciting as is sounds to add popcorn to a cookie, you don’t really notice it in the final product. Instead, you taste the natural sweetness of the banana and the sprinkling of chocolate chips.

We found the recipe in, Super Natural Everyday. Throughout the week, we tried a few recipes from the cookbook and were continually pleased with the results. There is a recipe for baked oatmeal that is seriously good.

Carnival Cookies

1 1/2 cups well-mashed bananas (about 3 large)

1 teaspoon pure vanilla

1/4 cup barely warm extra-virgin coconut oil

1 1/2 cups rolled oats

1/2 cup almond meal

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

2/3 cup whole peanuts

1 cup chocolate chips

1 1/2 cups popped corn

In a large bowl, combine the bananas, vanilla and coconut oil. In a separate bowl, whisk together the oats, almond meal, baking powder, cinnamon and salt. Mix the dry ingredients with the wet. Fold in the chocolate, then peanuts and finally popped corn.

Next up, firmly shape small balls with the dough (about 1 heaping tablespoon). Be aware, the dough is pretty loose. Bake at 350°F for 14 to 17 minutes. Remove from oven and let cool on a wire rack.

Once cool, but still a little warm, send these cookies straight to your belly. Beck shows you how…