I found my favorite recipe for the most amazing, rich, chewy and super easy to make cookies. A friendly warning – this stuff is seriously addictive. But the good news is that unless you eat a dozen, you are on the safe side since all the ingredients are healthy: no refined sugars, fats or gluten. I called these beauties – berry, chocolate, almond cookie scoops, with an emphasis on “scoops”. If you ever tried eating cookies dough with a spoon, you can imagine what I’m talking about.
Forming the cookies with an ice-cream scooper is a great way to prevent the cookies from over-drying and to keep them super chewy and aromatic inside. Using of frozen berries only contributes to the success, since juices from the berries get absorbed by the dough. The best tool to use is the ice-cream scoop with a trigger because this way it is extremely easy to form half-scoops and to transport them on the baking tray.
For this recipe, I used almond flour, which in this case I will strongly advise over the almond meal. I normally love the almond meal, because it gives crunchiness and nice consistency. But using almond flour will guarantee the chewiness I was talking about and trust me – you want to experience it! By the way, I don’t object at all adding some chopped nuts to have both: crunchiness and chewiness.
So I guess, almond flour and frozen berries are these two little important success factors that make these cookies so amazing. Other than that you will need a spotty over-ripe banana, some oatmeal flour, chocolate chips (dark, milk or white chocolate – whatever you crave more), some maple syrup and almond butter.
- 1 ripe banana
- 1/2 cup of oatmeal flour
- 1/2 cup of almond flour
- 2 full tablespoons of almond butter
- 1 teaspoon of vanilla extract
- 3 tablespoons of maple syrup
- pinch of salt
- 2 tablespoons of chocolate chips (or more)
- 1/2 cup of frozen small size or pieces of berries (I used chopped frozen cranberries and raspberries)
- chopped nuts if desired
- Preheat the oven to 175°C/ 350°F. Line the baking tray with olive oil greased parchment paper.
- Put aside several large raspberries or blackberries. Mix all the ingredients except chocolate chips and berries in a blender or with a fork. In the end, carefully mix in chocolate and frozen berries (do not defrost the berries). Don’t overmix, otherwise, the berries will start to melt and will color the whole mixture.
- Place inside of the ice-cream scooper one large frozen berry and then fill the rest with the cookie dough, pressing the dough, in the end, to ensure that the dough is packed tightly. Flip the cookies on the baking sheet and bake for 20 min.