Healthy, Ice Cream Scoop Cookies

I would say I’ve been on a cookie kick this week, but to be honest I feel like I’m always baking & eating healthy cookies 🙂

I love these cookies because they are healthy, soft, thick, fluffy & delicious!

What gives these cookies their fullness is both the ingredients & the use of an ice-cream scooper to transfer the batter onto the cookie sheet.

• Servings: 8 big cookies
• Time: 20 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 1 1/2 C sprouted whole wheat or garbanzo bean flour
• 1/2 C oats
• 1/2 tsp baking soda
• 6 T softened coconut oil
• 1/4 c raw, local honey or agave
• 1 small ripe banana
• 1/2 tsp vanilla extract
• Small handful non-dairy choc chips
• Small handful craisins

Directions

1. Preheat the oven to 350F.
2. Mix all dry ingredients in a large bowl.
3. Mix all wet ingredients in a medium sized bowl.
4. Pour wet into dry & mix until combined.
5. Fold in choc chips & craisins.
6. Use an ice cream scooper to drop balls of batter on a prepared baking sheet. Wet your hand & lightly flatten batter with your palm.
7. Bake for 12 minutes. Enjoy!

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook!

And here is a pic of what my dog was doing while I was baking… trying to snooze on a heated blanket 🙂