Sunday, October 9, 2011

Cookiexperiment, Healthy

Not ShyAt First I Was LikeThen I Was LikeDoughA Motley

I've been experimenting with lo-sugar, butterless cookies recently. I am learning about different binders and substitutes for butter and eggs. This recipe uses bananas and has no butter, sugar, or eggs. Good for your vegan frenz, if you have vegan frenz. So far my most successful experiment. The cookies end up savory and not super sweet. If you want something sweeter, use slightly overripe bananas and sweeter chocolate.

Since I've got a tiny kitchen and a tiny oven, I make half batches (also good to not have 3 dozen cookies lying around).

My recipe as shown:

Pre-heat oven to 350 degrees.

Whisk in a mixing bowl:
1 cup rolled oats
5 tbs. almond meal (I grind up raw unsalted almonds in my old bladed coffee grinder)
5 tbs. raw unsweetened shredded coconut
1/4 tsp. cinnamon
1/4 tsp. fine sea salt
1/2 tsp baking powder

Mix in another bowl:
2 ripe bananas, fork mashed
1/2 tsp. vanilla extract
4 tbs. olive oil

Mix wet ingredients into dry and fold in:
3 oz. 90% cocoa chocolate, broken into chunks

Spoon into 2 tsp flattened balls about an inch apart (they won't spread much) and sprinkle a few grains of coarse sea salt on each.

Bake for 20 minutes or until nicely golden brown (I was experimenting with 2 tbs globs that ended up taking 45 minutes to fully cook). Cool for about 5 minutes before you nom.

No comments: