Wednesday, May 25, 2011
These cookies were born from a desire for something mildly healthy that would use up some ingredients that we won't want to lug around with us when we move back across the country in a couple of weeks. For a cookie with no butter or anything, I'm pleased. But then again, I don't mind an earthy thing every once in a while. If you have more of an incurable sweet tooth, these might not be for you.
They include quick oats and old fashioned oats, because that's just what I had. If you have quick oats, go ahead and just use those. Since old fashioned don't tend to soften up very well in baked goods, I ground them this much:
I also ground up the almonds, because I don't generally like nuts in my cookies. I wish I'd ground them smaller than this:
The dough will probably be sticky like this:
Then you'll end up with cookies like this!
The verdict: At first they were very cakey, kind of dry, and very banana tasting (which may have been because I roasted the banana first). The next day they were great. Less banana, less dry. All-around a good (earthy!) cookie. If you're the health food sort, I recommend trying them! If that idea scares you, how bout some snickerdoodles?
Yield: 18 cookies
Time: 10 minutes prep // 12 minutes baking
1/3 cup mashed banana (or applesauce or pumpkin, but I'd only use 1/4 cup applesauce)
1/2 cup brown sugar
1/2 cup whole wheat flour (I used spelt flour)
1/2 cup quick oats
1/2 cup old fashioned oats, ground
1/2 cup almonds, ground
1/8 tsp salt
1/8 tsp baking soda
Preheat to 375 F
Mix all the dry ingredients together, then mix the egg and fruit puree.
Drop by the spoonful onto a greased (or silicone) baking sheet
Bake for 10-12 minutes