Yet another cookie recipe? I had to! (And once you try them, you'll know why too!)
This recipe comes from a cookbook, called Thinkfood, that is chock-full of brain-boosting concoctions. I'm not sure if it's legal for me to reproduce this, but it is available online, and honestly, it's too good not to share! The book notes that this recipe is good for the brain because it includes a combination of "brain foods": chocolate, banana, flax, and walnuts.
Side note: For soft, sweet cookies, make sure the bananas are really ripe. The ripeness adds a natural sweetness and gives them a smooth, chewy texture.
- 1/2 c. whole wheat flour
- 1 c. rolled oats (not instant)
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. cinnamon
- 1 T. ground flaxseed meal
- 1/4 c. agave nectar
- 1/4 c. soy milk (can substitute regular milk)
- 1/2 tsp. vanilla extract
- 1 T. canola oil
- 1 ripe banana
- 1/2 c. dark chocolate chips
- 1/4 c. walnuts, chopped
- Preheat oven to 350 degrees F.
- Combine all ingredients in a large bowl. Mix well until batter is blended evenly.
- Use a tablespoon to portion cookies on a greased baking sheet, approximately 1-2 inches apart.
- Bake cookies for 12-15 minutes.
- Remove cookies from baking sheet once they are just beginning to turn golden (and look a little underdone). Allow to cool on wire rack.
Makes approximately 25 cookies.