If you’re wondering about the wacky name for these cookies, allow me to explain. 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’. The name stuck, so there. 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 plants, but omnivore diet. The ‘nothing’ cookies have endured. Now you know.
Ingredients (yields between 12 – 15 cookies, depending on the size):
2 bananas, mashed
1 tbsp vanilla extract
1-2 tsp cinnamon
1/2 cup nut butter
1/4 cup tahini (sesame paste)
2/3 cup slow oats
1 tbsp flax seeds, ground and mixed with 3 tbsp of water
1/4 cup dark chocolate chips
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 minutes, cool on a rack and enjoy!
