Got some mushy, brown bananas but are sick of banana bread? (Although, who gets sick of banana bread?) Or looking for a snack that's tasty but good for you? Well, here ya go. I make these cookies A LOT. They are my go-to cookie recipe when I'm trying to watch my refined sugar intake (which, let's be real, hasn't been happening given it's Cadbury Egg season). Plus, the kids love them (T likes them better than about any other cookie I make) and I don't feel guilty if they (or I) eat them for breakfast.
Now, please note that these cookies are not these cookies. They do have some health value. So don't expect them to be the type of cookies that you would die for. But they're pretty good.
I got the original recipe here and altered it ever so slightly. I doubled it, use honey instead of agave nectar (I'm not so current with the health scene that I have that on hand) and use regular milk.
Ingredients:
1 cup whole wheat flour (I use white whole wheat)
2 cups oats
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
2 T ground flaxseed meal
1/2 cup honey
1/2 cup milk
1 tsp vanilla
2 T canola oil
2 ripe bananas, mushed
1 cup chocolate chips
Preheat oven to 350. Combine all ingredients. Drop on a cookie sheet. Bake for 10-12 min.
The dough is pretty good to eat. And no eggs, so no worries there, if you even have those worries (which I know my dear readers do not).
Get yourself a cute helper like this one.
And enjoy! Just for full disclosure's sake, I did make the cookies in this picture with brown sugar so I could avoid the whole botulism thing and give some to Ruby. She enjoyed them thoroughly.
