Clean Eats Chocolate Cookies II


As much as I love Clean Eats Chocolate Cookies the first, I felt it could never be overkill to have another kind of cookie.  Actually, by now, you probably even think of me as the FitCookie girl more than you associate me with any kind of FitCakes

I think I could probably fill books with my cookie recipes.

If you dare me, I might even do it.

But, okay, in a world that has, literally, a gagillion five hundred and eighty two (writing this sentence is shorter than the numbers it would have taken) different unhealthy options for snacking, we could do well to add one more recipe to the healthy pile.  Right?

There are obvious advantages to having Cookie Junior, here, and Cookie Senior, there.  This little one will help you if you’re avoiding nuts and it does the whole soft-and-silky cookie thing soo well.  Of course you can still eat it for breakfast, but unlike its more “healthy-looking” bro, it just has the ability to… appear more dessert-like. 

And sometimes, in this world of unhealthy options, we have to play the game a little.  You know, try to fit in here and there.  And even though kale-wrapped steamed mushrooms and sautéed tofu would probably be delicious (don’t you think?) it may not exactly call out to the traditional eaters of America.

I guess I’ve been playing that game for a bit now, what with all the pizzas, burgers, cakes, and such – but if the point is having options… well, here’s another recipe to throw on a growing stack of CLEAN eats!

Clean Eats Chocolate Cookies II

1 large overripe banana (you can sub ¼ c. apple sauce, ¼ c. peanut butter if you don’t like banana!)

8-12 pitted, dried dates (5.5 oz)

¼ c. cocoa powder

¼ c. ground flaxseed

¼ c. brown rice flour

½ c. oat flour

½ tsp. baking soda

Preheat your oven to 350 degrees F.

In a food processor, blend together all ingredients until completely combined.

Spray two baking sheets with cooking spray, and use a small scoop to round out about twenty cookies, and space them evenly apart. Press down and flatten to 1/8”

Bake for 8-10 minutes until set but still soft, and transfer to a wire rack to cool.

Each cookie has about 65 calories, 15g carbs, 1 g fat, 1 g protein, 9g sugar

Courtney Nielsen

I'm Courtney, your friendly fitness + healthy recipe blogger. I am a certified fitness professional who loves bringing tasty food to the table and sharing my recipes with the world.