This recipe is the perfect mix of sweet and salty, and a healthy way to snack or do dessert! I’m calling it “Paleo Popcorn Cookies.” Next time you snuggle up on the couch with your significant other for a movie, substitute these for unhealthy microwave popcorn. I promise you won’t be disappointed!
Also, I made these recently and failed to take a picture of the finished product! If you decide to bake them and take a picture, send it to me at email@example.com and receive a 15% discount on a supplement of your choice.*
3 large over-ripe mashed organic bananas
1 teaspoon vanilla extract
1/4 cup macadamia oil
1 large free range egg
1 1/2 cups rolled oats
1/2 cup hazelnut meal
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon all spice
1/2 teaspoon fine grain sea salt
2/3 cups crushed almonds (alternatives – walnuts or Valencia peanuts)
1 cup 90% dark chocolate chips (non-GMO)
1 1/2 cups organic popped corn (popped in coconut oil)
Preheat oven to 350F. Line two baking sheets with baking paper.
In a large bowl, beat egg until frothy. Add the bananas, vanilla and macadamia oil to beaten egg. Set aside. In another bowl, whisk together the oats, hazelnut meal, baking powder, cinnamon, salt and all spice. Add dry ingredients to wet ingredients. Mix to combine. Fold in the chocolate, nuts and popped corn.
The dough might appear looser than most cookies, but that is alright. Heap 1 tablespoon of cookie dough on to your palm and shape into small balls. Place about 1 inch apart on baking sheets. Bake for approximately 15-18 minutes until golden, swapping the baking sheet back to front once during the baking process. Remove from oven and cool on a wire rack. Will stay just fine in the fridge for a week in an air-tight container.
*Supplement must be purchased in person at the Queen City Health Center office.