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 boys were little and I was on a quest to find treats that were delicious but nutrient-dense too. The ‘nothing’ cookies have endured and the best part is that there is a lot of room to improvise. Feel free to use whatever nut butter you have on hand, and the same for nuts and seeds. I sometimes like to go a bit father wilder versions that include hibiscus tea (it adds a light tartness), or lemon and poppy seeds.
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, pumpkin seeds or chopped pecans)
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.
