Saturday, November 8, 2008
Banana Oatmeal Cookies
This week I had the fortunate event of having 2 bananas get overly ripe. Bananas don't get ripe very often in our house because we are avid banana eaters. Even if I was to double our banana supply, we would probably eat them all before any of them went bad. So when a banana starts to get brown at my house, I start getting excited. I wanted to try something different from the banana chai muffins that I have made in the past, and for some reason I was craving a banana-oatmeal combination. Luckily I found this recipe in the Healthy Heart Handbook. That book is officially one of my favorite cookbooks these days.
The highlight of these cookies for me is that I created an egg on my own! The recipe calls for an egg-substitute but I have heard that you can make an egg substitute by combining 1 tablespoon of ground flaxseed and 3-4 tablespoons of water. So I gave it a try and it seemed to work out well. This way we get all the good stuff from the flaxseed too, like all the Omega 3's.
Next I mixed up the batter. Once again I used chocolate chips instead of raisins (although I added raisins to the shopping list to stop this new habit!) The dough was delicious and so I knew that things were going to turn out okay.
This recipe made a lot of cookies. I used a 1 tablespoon measuring spoon to shape the dough into balls, and that made about 4 dozen cookies. Since I didn't want to eat 4 dozen cookies at once, I made 1 batch in the oven, and then froze 3 dozen balls of dough so that I could make a fresh batch anytime.
These were good cookies, especially right out of the oven. I will admit that they didn't taste as good as a cookie that has butter or oil in it, but it is much healthier and still felt like a real treat!