Mayan Spiced Chocolate Chewies (for Passover and beyond)

I have a strict rule about Passover desserts:  One should never try to make cakes or cookies with matzo meal or any of it’s derivatives.  They always taste like matzo and the bondage of my people, rather than dessert.  I am only partly kidding, people, so please don’t try to convince me that you made a delicious Passover cake with matzo cake meal.  You didn’t.  So, my approach to Passover baking is to instead choose desserts that are flourless by nature, like pavlovas, flourless chocolate torte, and macarons/macaroons.  These Mayan Spiced Chocolate Chewies are a spicy variation on the popular gluten-free favorite that can be found at Whole Foods.  The spices were inspired by another old favorite of mine the “Mayan Mystery Cookie,”  which is a well-known recipe that has been circulating for a while.  My version is a bit more interesting with warm spices and lots of ginger.  Of course, if you like the original or are serving kids, feel free to omit all the spices and the crystallized ginger.  These cookies are made in one bowl, quick, easy, gluten-free, can be dairy free, Parve, nut-free, and very low in fat.  Enjoy!

First you want to sift your powdered sugar and cocoa into the bowl of your mixer (you can definitely use an electric hand mixer).  Add your dry spices at this point, if using.  Give it a mix on low, just to combine.  Then, just add your egg whites and vanilla.  Mix on medium speed for ablout a minute.  Fold in chocolate chips and minced ginger by hand, if using.

This is the crystallized ginger that I minced.  It is optional, and only suggested if you are a ginger lover or hosting adults only.  Kids tend to think it is too spicy.  I like to cut it with kitchen shears.image

Drop by tablespoonful onto parchment or silpat lined baking sheets.  Bake at 350 degrees for 12-14 minutes or until set and shiny on top and still a bit soft in the center.

Let cool completely and peel off of parchment.  Happy baking and Happy Pesach!

Mayan Spiced Chocolate Chewies

Parve, perfect for Passover, gluten-free/dairy-free/nut-free diets, and for all year round.

2 1/2 cups powdered sugar (find the Kosher for Passover variety)
1/2 cup plus 1 tablespoon unsweetened cocoa powder, sifted
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Small pinch cayenne pepper (optional)
1/2 cup egg whites (approximately 3 large eggs)
1 teaspoon vanilla extract
1 cup chocolate chips (parve and K for P variety)
2 tablespoons crystallized or candied ginger, finely minced (optional)

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
In the bowl of a stand mixer, combine powdered sugar, cocoa, salt, ground ginger, cinnamon, and cayenne. Mix on low to combine.
Add in egg whites and vanilla, mixing well for 1 minute on medium speed, scraping down sides of bowl. Fold in chocolate chips and minced ginger (if using). Spoon by the tablespoon onto prepared baking sheets, leaving at least 2 inches between cookies. Bake for 12-14 minutes until tops are set and shiny. Let cool for 10 minutes on parchment. Peel cookies off parchment and serve or store in airtight container.

Healthy Oatmeal Banana Chip Cookies

I realize that I might seem a bit Dr. Jekyll and Mr.Hyde with this blog- One week decadent desserts, the next healthy treats, with almost no in between. That is actually pretty much the way I roll with my diet in real life, too. I love to eat for absolute pleasure and look for rich, gooey sinful treats that are no good if made “low fat” or “low sugar” or my favorite… “low carb.” I eat that way until it catches up with me, then it is time to reign it in and eat a healthier, whole food type diet. Recently, I decided that this oppositional yo-yo approach is not great for me, mentally or physically. So, I am going to work on balance this year, having the occasional decadent treat, but mostly opting for better choices for my health. Enter the “Healthy Oatmeal Banana Chip Cookie.”

I had been seeing a similar recipe pop up on Facebook from time to time. That other recipe pretty much consists of bananas, applesauce, almond milk (a no-no in this nut free home), oats, raisins, and a couple of other ingredients. I decided that the recipe looked flawed to me (too much liquid), and I could recreate it in a yummier (albeit slightly less perfect nutritionally) way. I cut a lot of the liquid, added some soy nut butter (you could use almond or peanut butter), and added a small but satisfying amount of brown sugar and mini-chocolate chips. Voila! A healthy cookie that would make the perfect pre-workout energy/carb boost without breaking the caloric bank. There is no butter in there, and only a minimal amount of brown sugar for flavor. They have a nice dense, chewy texture and are best enjoyed warm. You could reheat them in the toaster oven for a minute before serving.

Overripe bananas
I always have overripe bananas laying around.

Begin with 3 very ripe (brown) bananas. Mash those babies up with one egg, a teaspoon vanilla, 1/4 cup dark brown sugar, and 1/4 cup of soy nut butter (or almond or peanut butter!). Stir in 2 cups of old fashioned or rolled oats and 1/4 cup mini chocolate chips. The dough will be wet, but will firm up during baking. Scoop out cookies and spread them out slightly on the parchment, leaving a little bit of space between cookies. They won’t spread much. Bake for 14-16 minutes at 350 degrees on parchment lined baking sheets. Makes 12 large cookies (about 100 calories each) or 24 smaller cookies (50 calories each). The larger ones are great as a breakfast cookie. Serve warm or reheated.

Allergy friendly versions:

You could definitely make these dairy-free by using chocolate chips that contain no dairy ingredients.  You could leave out the egg, and I think they would still work, though I have not tested them.  At that point, they would be vegan.  If you used gluten-free oats, they would (obviously) be gluten free as well.  If you are not eating added sugar, feel free to leave out the brown sugar and/or chocolate chips.

Healthy Oatmeal Banana Chip Cookies

Healthy Oatmeal Banana Chip Cookies

Healthy cookies, warm and ready to enjoy!

Ingredients

  • 3 overripe bananas
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup brown sugar
  • 1/4 cup soy, sun, almond, or peanut butter
  • 2 cups old fashioned rolled oats
  • 1/4 cup mini chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. Mash bananas in large mixing bowl.
  3. Stir in egg, vanilla, brown sugar, and "nut" butter.
  4. Stir in oats and chocolate chips.
  5. Spoon 12 large cookies or 24 smaller cookies onto parchment paper, spreading batter out slightly until 1/4 inch thick. Batter will be wet, but will firm upon baking.
  6. Bake for 14-16 minutes or until golden around edges.
  7. Let cool 5 minutes and serve warm.
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