My friend Charlene gave me a little bag of these amazing cookies with the recipe tucked inside. They were so good she must have known I'd want to make them. Which I did, repeatedly, which might explain why my clothes don't fit anymore. (There's also no picture because they didn't stay on the plate long enough to record for posterity). So I'll have to swear off desserts for awhile, though I'd like to find this recipe here, reminding me to make it, for once those clothes start to fit again.
These are like oatmeal lace cookies - slightly crunchy yet moist. My version is adapted from the original, from HEALTH magazine and originally a creation of one of the Real Housewives of New York. This is another excellent recipe if you get the urge to consume cookie dough, since there are no eggs involved. You can adapt it by swapping out chocolate chips and using raisins and 1/2 tsp. cinnamon instead. Also, despite the presence of banana, they don't taste particularly banana-like, so don't be deterred by that ingredient if not a fan. (Bananas help to bind in the absence of egg).
Chocolate Chip Banana Oatmeal Cookies
1 cup oat flour (grind up some old-fashioned oatmeal in the food processor for this - or just buy a bag at Whole Foods - Note:
don't use regular flour. Cookies will come out more cake-y and won't be as good.)
3/4 cup old-fashioned rolled oats
2 Tblsp. ground flaxseed (optional)
1/2 teaspoon baking powder
1/3 teaspoon baking soda
1/2 teaspoon salt
slightly more than 1/4 cup white sugar (you could probably experiment with something healthier)
1/3 cup canola oil
1/3 cup milk (can be soy milk if you want it to be vegan)
1/2 teaspoon vanilla extract
1/2 ripe banana, cut into tiny pieces
1/4 cup chopped walnuts or other favorite nut
1/3 cup semisweet chocolate chips
a handful of dried cranberries or raisins (optional)
Preheat oven to 350°. Combine first 6 ingredients (through sugar) in a bowl. Whisk together oil, milk, and vanilla in a separate bowl. Add wet mixture to dry ingredients; stir to combine. Fold in banana, walnuts, and chocolate chips and cranberries.
Line a baking sheet with parchment paper. Parchment paper is THE BEST - I use it all the time now. Scoop small spoonfuls of dough onto the baking sheet. Bake 25 minutes or until golden brown, turning baking sheet halfway through. Let cool on a wire rack. Makes about eighteen cookies.
2 comments:
I do tend to eat more cookie dough than the actual cookie, so I like the absence of egg (although the presence of eggs do not deter me from eating the dough). Thanks for the recipe!
Lisa, one bad salmonella experience is all it takes! I had it recently and it was awful... though it does take a lot to restrain me from dough-eating, too!
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