It’s wedding season, and the pressure to fit into lehengas is riding high. And every morning I wake up with the firm determination to stick to a strict no-carb diet, of smoothies, veggies and eggs. By about mid-afternoon this firm determination has gone out the window, and I am rummaging the office drawers for a piece of candy, cookie, or ordering in something ridiculously greasy and cheesy, or sweet, sinful and filled with chocolate. Needless to say the late night is filled with complete guilt and regret.
So this morning, I made an effort to buzz into the kitchen early to make a batch of healthier cookies, filled with chocolate. But in the kitchen my homemade hazelnut granola was staring at me, and I could hear it taunt: Kamini, do you really need more cookies in your body?
Now that pissed me off, and so I decided I needed to get rid of them right away before they commented any further.
I decided to kill them in my cookies.
These were made in exactly 15 minutes from start to finish – and no the speed had nothing to do with my annoyance!
Oh, and in defiance, I added some more chocolate chips…
- 1 cup granola
- 1 banana
- ⅓ cup ground almonds
- ⅓ dark chocolate chips
- ½ tsp vanilla
- ½ tsp baking powder
- ½ tsp sea salt
- Olive oil for greasing
- Line a baking tray with butter paper and grease with olive oil.
- Mash the banana with the ground almonds, vanilla, sea salt and baking powder.
- Stir in the granola and chocolate chips.
- Use a mini scooper to place mini cookies onto the lined and greased tray.
- Bake in preheated oven at 180°C for 10 minutes.
- Remove from oven and allow to cool for 5-10 minutes before placing the cookies on a wire rack.
- Store in an airtight container once completely cooled.
- Stays well for 2 days only.