This was one of the first recipes to jump out at me from Super Natural Every Day, and it doesn't even include a photo! Mixing choc chips, peanuts and popcorn into cookie dough will do that. AOF's success with the recipe only made me keener. Sadly for some, these cookies also contains bananas, so I've been saving them up for while Michael was away.
As I popped my own corn, I found that 20g actually means 3 cups of the stuff! But even gently folding them into dough at the last minute, they broke down quite rapidly and I'd defy anyone to recognise them in the baked cookies. Instead the cookies are soft with much mashed banana and chewy with rolled oats. Even the peanuts just barely retain their crunch. Stealthily vegan and free of added sugar, these cookies are still plenty sweet thanks to the choc chips and banana.
While Heidi's carnival cookies are soft, sweet and comforting in their own right, they've also got me wondering how I might concoct something with a bit more crunch, a real showcase for the popcorn.
(a recipe from Heidi Swanson's Super Natural Every Day)
340g ripe bananas (about 2 1/2 large)
1 teaspoon vanilla
60g coconut oil, just barely melted
120g rolled oats
60g almond meal
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
170g dark chocolate chips
20g (about 3 cups loosely packed) popcorn
Preheat an oven to 180°C and line a baking tray with paper.
In a large bowl, mash the bananas thoroughly. Stir in the vanilla and coconut oil.
In a separate medium-sized bowl, stir together the rolled oats, almond meal, baking powder, cinnamon and salt. Tip them into the banana mixture and thoroughly combine them to form the cookie dough. Fold in the chocolate chips and peanuts, then lastly and most gently the popcorn.
Scoop generous tablespoons of the cookie dough onto the baking tray, using a second spoon to help shape them. Bake the cookies for about 15 minutes, until they're golden. Allow them to cool a while on a wire rack before eating.