06/02/2013

Banana Oatmeal Chocolate Chip Cookies

Okay, sorry for another cookie recipe! I haven't really done anything worth while and I just really adore  different cookies and baked goods, especially when they're at least somewhat healthy. And I like to experiment with recipes and mold them into my own likings.

Chocolate chips cookies. Yummeeeh! I really adore chocolate chip cookies but have been wishing for a recipe which didn't contain wheat and excessive amounts of sugar. Tried to look for ones but they didn't really hold my interest, something was always a bit off. Then I remembered that I had tried making banana-oat-blueberry breakfast cookies which were really nice and decided to try molding the recipe to make these babies look like the "real deal" but with less processed ingredients. And I got to say I'm rather pleased with the results. The only minus the get from me is that some people don't just fancy the flavour of the bananas which can be rather dominating.

1-1½ bananas
1dl rolled oats
½-1dl almond flour
3tbsp rice flour
2tbsp peanut butter
3tbsp coconut oil (or other vegetable oil of your choice)
1-2tbsp agave syrup (or honey/sugar etc)
1tsp baking powder
1tsp vanilla powder
around 70g of dark chocolate (chunkily chopped or chocolate chips)

Preheat the oven in 180°C. Measure the oats, almond and rice flour into a bowl(or a blender) and use a wand processor to break the oats as fine as you wish. Move the oat-flour-mix into a smaller cup and smash the bananas with the wand processor. Add peanut butter, coconut oil and agave into the banana smash and mix them evenly together. Mix the baking powder and vanilla powder into the oat-flour-mix and add into the banana mix while whisking it with a fork. The batter should appear rather thick and now you can add the chocolate chunks/chips into it (the amount really depends on your own preferences, you can add or lessen the amount as you see fit). Drop spoonfuls(makes around 9-12 depending on the size) of the batter on a tray lined with a baking sheet and flatten and mold them with a silicone spatula etc into the shapes you want. Bake them in the oven for 15-20 minutes until they become golden brown on the edges. Take them out and let them sit on the tray for a few minutes before transferring them on a rack to cool down.

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