How can we make sure that our beloved cookies are not harmful to our bodies?
Cookies in the morning with your tea or coffee, cookies while watching TV, cookies at work or cookies given to your kid that is going to school… How can we make sure that our beloved cookies are not harmful to our bodies (because of the fast carbohydrates and excess of sugar)? The answer lies in the recipe I’m sharing with you today: by simply using the whole wheat flour (it is a slow carb) and the agave syrup instead of sugar. This way, the cookie will be digested at a slower rate and will have a lesser effect on the rise of blood sugar in your body. It can simply be your snack at work or school. I personally like to take it with me when going for any trip. Try to make them and you will see that you will never buy again cookies from the store!
- 90 g whole wheat flour
- 2 tbsp cocoa powder
- 1/4 tsp baking soda
- 1 tsp vanilla extract
- 80 g agave syrup
- 30 ml coconut oil, melted
- 1/2 medium ripe banana, mashed
- 1/2 medium ripe banana, cut into small chunks
- 50 g chocolate chips
- Combine the flour, cocoa powder, and baking soda in a mixing bowl.
- Add the mashed banana, agave syrup and coconut oil.
- Add the chocolate and banana pieces. Stir well. Cover the bowl and place it in the fridge to cool down for at least half an hour.
4. Preheat the oven to 165ºC. Line the baking sheet with parchment paper. Place the dough onto the baking sheet by using tablespoon. Dough is to be further manually flattened to reach the desired shape.
5. Bake for 10-15 minutes. Shorter baking time will result in softer cookie.