Hello and Happy 2015! I don’t know about you, but I can’t hardly believe it’s the year twenty-fifteen, the year we have been anxiously awaiting since the first time we saw Back To the Future II. Well, Doc, it took us 30 years longer than you, but we finally made it, lawyers and all. We may not have hover boards and self-drying jackets (Though, I hear that tennis shoes with automatic laces will be hitting the market soon.), but we do have a plethora of clean-eating, healthy diets. And, just in time to aid in your personal vow to loose weight and get healthy this year, I am sharing this recipe I was shown on Facebook. It’s supposed to be egg, dairy, and wheat free. However, I did use whole milk and semi-sweet chocolate chips in my particular version, so it’s not dairy-free. It’s a simple recipe that’s easy to alter to your particular tastes and preferences. You can add coconut, nuts, or other dried fruits – just whatever you’re craving.
These cookies do have a different texture, an almost spongy quality because there is no flour. They taste pretty good, however, despite that.
- 3 mashed, ripe bananas
- 1/3 cup applesauce
- 2 cups oats (I used quick oats, but I imagine old fashioned ones would work just as well.)
- 1/4 cup milk (The recipe I followed called for almond milk, but I just used whole milk.)
- 1/4 cup raisins (The recipe called for half a cup, but I substituted some of that for chocolate chips.)
- 1/4 cup semi-sweet chocolate chips
- 1 tsp. vanilla
- 1 tsp. cinnamon
- Mash bananas in mixing bowl.
- Add applesauce, milk, vanilla, cinnamon, and oats. Mix well.
- Fold in raisins and chocolate chips.
- Bake at 350 for about 15 minutes. (They will stick if they are in there too long.) Once the bottom edges are browned, they are done.