Winter storm Benedict has hit us hard with over a foot of snow. I am quite lucky that I can stay in today. A snow day means a bit a baking has to be done.
One of my dietitian collegues made cookies over the Christmas baking season. I would have to say these were not your typical Christmas cookies. My comment was, "these would be great to take hiking". They were dense, not too sweet, high in protein and fiber. A healthy cookie.
The ingredients being, a banana, chunky peanut butter, honey, rolled oats, whole wheat flour and dried fruit.
Today I decided to try them, but modify they for gluten free. The results were very good. The second batch is cooking now. The bananas add fruit and pottassium. Oats, brown rice flour and flax add fiber. Peanut butter and dry milk powder add protein. The fat is from mono-unsaturated fats in the peanut butter. I added chocolate chips, because I can not help myself.
Banana-Oat Cookies
1 large banana, mashed
1/2 cup chunky peanut butter
1/2 cup honey
1 tsp vanilla
1 cup rolled oats
1/2 cup brown rice flour (whole wheat pastry flour for non-gluten free)
1 Tbsp ground flax seed
1/4 cup nonfat dry milk powder
2 tsp cinnamon
1 tsp baking powder
1 cup mixture of dried fruits (raisins, dried cranberries and /or cherries) and chocolate chips
1. Preheat oven to 350 degrees.
2. In a large bowl, combine bananas through vanilla. In a small bowl combine oats through baking soda.
Add the two mixtures together, until well combined. Stir in dried fruit and chocolate chips.
3. Drop dough by rounded tablespoons 2 inches apart onto cookie sheet. Flatten dough mounds slightly. (Definited do this ) Bake for 12-14 minutes or until lightly browned. Transfer to wire rack to cool.
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