Who doesn’t love a delicious sweet, soft, chewy, crispy, warm cookie? I LOVE many types of cookies, but there’s one cookie I continually make for myself at home, the cookie I once deemed “The World’s Healthiest Cookie” on this blog. It’s the perfect blend of everything I want in a cookie!
If you’ve ever been to Peacefood Cafe in New York City, I hope you’ve tried the Magic cookie. A delightful combination of oats, coconut, pecan, chocolate chips and carrots, it’s our most popular cookie, of course the name helps to sell it. Working at Peacefood Cafe, I’ve tried all of the desserts, and cookies, but as scrumptious as it is, the Magic cookie isn’t my favorite.
A cookie really becomes magical for me, when I can enjoy 4 of them guilt-free. Yes, a guilt-free cookie! Being vegan, the Magic cookie is already free of much of the “bad” stuff in traditional cookies like butter, refined sugar and eggs; but the Peacefood Cafe Magic cookie does have unbleached all purpose flour.
After much success over the years with “The World’s Healthiest Cookie” I am convinced that a cookie can boast a terrific texture even without flour, and my sweet tooth can be satisfied without refined sugar.
Which brings us to my rendition of the Magic cookie. Like it’s Peacefood Cafe predecessor, my Magic cookie contains healthful coconut, pecans and oats. Because I’m the Sweet Potato Girl, instead of carrot I used shredded sweet potato, and chocolate chips are tossed in the batter too. I avoid using flour by using bananas to hold the ingredients together, and 1/2 cup of maple syrup replaces the raw cane sugar used at Peacefood (I do prefer the optional 1 tbsp of cane sugar to sweeten them even more!).
From start to finish, these cookies take about 25 minutes to make (including bake time). The cookie dough is so good you won’t want to bake them! They’re a cinch, and you’ll be so glad you made them; so bake some Magic cookies, and enjoy them knowing that they’ll make you smile from the inside out!
- 2 ripe bananas, mashed
- 1 tsp vanilla extract
- ¼ cup coconut oil, melted
- ½ cup maple syrup
- 1 tbsp cane sugar (optional)
- 1½ cups old-fashioned oats
- ⅔ cup shredded coconut, unsweetened
- ½ cup pecans, chopped
- ½ tsp cinnamon
- 1 tsp baking powder
- ½ tsp salt
- ¼ cup sweet potato packed tightly, peeled and shredded
- ¼ cup chocolate chips (add up to ½ cup if you like)
- Preheat oven to 350° and line 2 large baking sheets with parchment paper.
- In a large mixing bowl mash 2 ripe bananas. Add vanilla, coconut oil, maple syrup and sugar; mix well.
- In a separate bowl, combine and mix oats, coconut, pecans, cinnamon, baking powder and salt. Slowly stir the sweet potato into the oat mixture making sure to break up all of the clumps.
- Stir this mixture into the wet mixture, then fold the chocolate chips into the batter.
- Dampen your hands a little, and spoon about 2 tablespoons of the batter into your palm. Shape them into balls then press them flatter onto the parchment. Bake one dozen on each baking sheet, or set the dough aside, and bake one batch at a time. Bake for 15 minutes, then remove from oven and allow them to cool for about 15 minutes.
- Voila, Magic!