This blog post, photos & recipe is courtesy of Jennifer Cyphers

In my quest for eating healthier, I realized there was something seriously missing-my love for baking! I have always been a baker, and while I am no professional, I’d say I am pretty darn great at it. And my family would agree. I think.

I miss baking cakes from scratch and making home made frostings. I miss the frequent banana bread loafs from those oh so ripe bananas no one will eat. I miss biting into the gooey goodness of still warm cookies. And I truly miss the enjoyment my family and friends get in eating my sweet treats. My heart is fluttering just thinking about it.

So this week I decided to try my hand at some “healthy, good for you” chocolate cookies. With only 4 ingredients, I was skeptical as to how the yum factor would be. My guinea pig/taste tester had no idea what I had in store for him. He usually loves anything and everything I make, but a healthy cookie? We shall see what the verdict will be.

With the first batch in the oven, his nose perked up and his curiosity was getting to him. “Aren’t we supposed to be eating healthy? How can we have cookies then?” With all the right ingredients, we can have anything we want.

The recipe I found called for creamy peanut butter but since peanuts are a no-no on our current plan, I substituted with almond butter. And although they are a bit lumpy and didn’t flatten out as they should have, I think they look fun and delicious.

Maybe next time I will blend the ingredients in my food processor, but for today I am just happy to get my baking bug satisfied.

INGREDIENTS

• 3 ripe bananas, mashed well

• 1/2 cup creamy peanut butter (or almond butter)

• 1/2 cup good quality cocoa powder

• Handful of course salt, I love to use The Spice Hut Fleur de Sel

Preheat oven to 350°

• Mix first 3 ingredients together until smooth.

• Plop tablespoonfuls on greased or lined cookie sheet about 1” apart.

• Sprinkle the Fleur de Sel on top of each cookie.

• Bake 8-15 minutes, depending on the nut butter used and moisture content of your dough. *add a bit of cocoa powder if too moist.

Makes about 24 cookies. You will know the cookie is done when it loses its sheen. Let cool on cookie sheet about 3 minutes before transferring to wire rack to cool completely. If they survive that long.

And the verdict is..... “I need another one to make sure. Yes, they are perfect!” ;)

I would say the less time in the oven the better. All ingredients are safe to eat raw so no worries on an under cooked, fudgy cookie.