If you’re wondering why the silly name for these cookies… there is a story behind it. The first time I baked them, I told my husband that they are dairy-free, egg-free, sugar-free and flour-free. Without missing a beat, he said ‘oh, they are nothing cookies’. It was funny so the name stuck. This goes back to when my youngest had severe asthma attacks and I was on a quest to come up with nutritious and yummy treats that had fewer possible extras that would bother him. I am happy to report that the scary asthma attacks got rarer and milder, and my son eats a mostly plant-predominant, but omnivore diet. Of course, the ‘nothing’ cookies have endured and they are just as tasty as they’ve always been. And now you know why.
Ingredients (yields between 12 – 15 cookies, depending on the size):
2 large bananas, mashed
1 tbsp vanilla extract
1-2 tsp cinnamon
1/2 cup nut butter
1/4 cup tahini (sesame paste)
1/3 cup slow oats and 1 scoop unsweetened hemp* protein powder (or just 1/2 cup slow oats)
1 tbsp flax seeds, ground and mixed with 3 tbsp of water
1/4 cup dark chocolate chips (or hemp seeds)
Method:
Heat the oven to 350F. Mix the bananas with vanilla and spices, add the nut butters and mix well. Add the flax, oats and chocolate chips. If too thick, add some water. Drop the batter on the parchment-lined baking tray with a tablespoon, then flatten with a fork. Sprinkle some hemp seeds or chopped pecans on top. Bake for 20-25 minutes, cool on a rack and enjoy!
*You can also use pumpkin protein powder.
