Avocado-Banana-Carob Spongy Cookies

By: Esther Vasa

With the holiday season approaching fast and furious, plan in advance and fill your pantry with a healthy mix of grocery supplies. It is easy to go off a strict diet when unplanned. These Spongy Cookies come packed with nutrients and can be made totally sugar-free like I did. No compromise on taste or nutrition, however!

Almond Meal - 1 cup
Non-GMO Blue/Yellow Corn Meal - 1/2 cup (I used blue)
Banana - 1 (mashed)
Small Avocado - 1 (mashed)
Carob Powder - 2 heaped tbsp (I like mine dark; use less if you like it lighter)
Baking Powder - 1 tsp
Himalayan Salt to taste
Raw Honey (if you like your cookies sweeter)
Olive oil - 1 tsp (to grease your cookie sheet)

Pre-heat your oven to 350F. Mash up both avocado and banana. Add the dry powders and mix thoroughly with a fork. If you are using raw honey for sweetening further, add and mix it well. Using a teaspoon, drop the dough onto the baking sheet and flatten with a fork. Bake at 350F for 15 minutes. Turn off the heat and let the cookies stay in the oven for another five minutes until well done. Cool on a rack and serve with rice/hemp milk. Enjoy!