Banana Oatmeal Cookies

banana choc chip cookies (4)These cookies are a.m.a.z.i.n.g.

banana choc chip cookiesThey are basically an oatmeal banana bread baked into cookie form. The original recipe is from Two Peas and Their Pod, who also just welcomed a new little man into their life. I made the first batch last night, following the original recipe except for adding 1 cup of chopped walnuts as well. They turned out delicious and I have eaten more than I’ll ever admit (I’m telling myself that Eli needs them for healthy breast milk).

However, once they cooled off and sat in the storage container they got super soft. The texture reminded me of banana bread, not a cookie. I decided to make a few changes to the recipe. First I wanted to make them healthier – so healthy they could pass as a breakfast cookie. Second, I wanted to see if I could improve the texture for storage purposes. The original recipe’s texture is still great, just not something that should be kept in the pantry for more than a day or two to since mold could start growing pretty quickly (yes, they are that moist).

The modified recipe was a success! The cookies are a little darker and the center was much more crumbly, but not too dry. The taste is great. The whole wheat flour adds some nuttiness and the coconut oil adds just a hint of coconut. I think it is safe to say that these will please anyone looking for a tasty treat while also being healthy enough to eat at breakfast.

 

banana coconut choc chip cookies2Banana Bread Breakfast Cookies
adapted from two peas and their pod

Ingredients

  • 1 1/4 cup whole wheat flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3 tbsp coconut oil (room temp)
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla
  • 1 large ripe banana (or 1 1/2 small bananas), mashed
  • 2 cups old fashion rolled oats
  • 1/2 cup chocolate chips or raisins
  • 1/2 cup chopped walnuts or pecans

Directions

  1. Preheat oven to 350F. Line two baking sheets with parchment paper (not necessary, but helpful)
  2. In a small bowl, combined flour, salt, and baking soda. Mix well and sent aside.
  3. In a large bowl, cream the coconut oil and sugars by beating well on high. Add vanilla and egg and mix well. Lastly, add mashed banana and beat well.
  4. Add flour mixture to the banana mixture and mix well with a wooden spoon or spatula until just combined. Stir in oats and mix well. Add remaining ingredients and stir until well-distributed.
  5. Spray two large spoons with cooking spray and use them to scoop out 1.5 tbsp size drops of dough. Place about 1-2″ apart on the prepared baking sheets.
  6. Bake at 350F for 12-15 minutes, or until edges are lightly browned.
  7. Let cookies cool for 2-3 minutes and then transfer to a cooling rack to cool completely before storing. Store in an air-tight container or freeze for later.

Best Oatmeal Cookies Around

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I posted about these cookies back in 2009. They are hands-down, the best cookies I have ever eaten. What’s even better? They are hands-down the easiest cookies I have ever made. Healthy +  Delicious + Simple – what more could you ask for??

I have an unhealthy love for dried fruit and nuts, so we don’t tend to keep them around the house. Because of that, I have started to make these cookies without the add-ins and they are just as tasty. I also thought the original recipe was a little too sweet, so I modified the sugar a bit….well, half, so not just a bit. Don’t worry, they are still very sweet (even without the add-ins)!

Delicious and Nutritious Oatmeal Cookies
Ingredients:
– 1/2 cup whole wheat flour
– 1/3 cup all purpose flour
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1/2 cup butter, softened
– 1/2 cup brown sugar
– 1 tsp vanilla
– 1 egg
– 1 1/2 cups oats

Directions

  1. Heat oven to 350F.
  2. Mix flours, baking soda, and salt in a medium bowl.
  3. Beat butter and sugars until creamy. Add vanilla and eggs; mix well.
  4. Slowly add the dry mixture to the butter mixture, beating on low. Beat until well mixed (and then place the beaters on high to get the rest off).
  5. Add oats and mix well with a rubber spatula or wooden spoon.
  6. Drop dough onto a cookie sheet; leave about 2″ apart.
  7. Bake 8-10 minutes, until edges are golden.

Avocado meets Chocolate

That’s right – avocado and chocolate, together at last. When I saw this recipe on Two Peas and Their Pod I thought of the overly ripe avocado sitting in the refrigerator and new I had to make these. I had been keeping the avocado to put in my hair as a conditioning treatment, but this seemed like a much better use of those monounsaturated, heart-healthy fats. These vegan-friendly cookies are fudgy heaven and taste nothing like avocado. I would describe them as a mix between a fudge brownie and a soft cookie.  The best part of all? They are actually good for…so good for you that I give you permission to have them for breakfast 😉

I modified the original recipe, so I can’t really say how the original would turn out. My modifications included:

  • I used whole wheat flour instead of all-purpose flour, which increased the baking time. This increased the fiber and lets you count your cookie as a whole grain 🙂
  • I used 1/2 cup avocado instead of 1/4 avocado and 1/4 coconut oil. I am not 100% sold on this coconut oil craze and I didn’t have any on hand. I think the entire avocado makes it healthier since it is loaded with monounsaturated fats.
  • I cut the sugar in half
  • I omitting the chocolate chips (I didn’t have any on-hand).

Below is the recipe I made.

Avocado Chocolate Cookies

image (2)

Ingredients

  • 1 1/4 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2/3 cup cocoa powder
  • 1/2 cup mashed, ripe avocado
  • 1/3 cup brown sugar
  • 1 tsp vanilla extract
  • 1/3 cup almond milk

Directions

  1. Preheat oven to 350F. Spray 2 baking sheets with non-stick spray, or cover with parchment paper.
  2. Add the flour, baking powder, salt, and cocoa to a medium bowl. Mix well.
  3. In a large bowl, beat the avocado and sugar until smooth (no gritty pieces!). Add the vanilla extract and beat well.
  4. While beating on low, add 1/2 the flour mixture. Once mixed well, add the milk and the remaining flour mixture (beating on low the entire time). Mix until the flour disappears.
  5. Using a tablespoon, form balls and place on the prepared pans. Flatten the balls slightly. Bake for 12-14 minutes, or until set on the edges.
  6. Let the cookie cool on the pan for a few minutes and then transfer to a wire rack to finish cooling. Let cool completely.

I found that these taste better the next day. By all means, try them fresh out of the oven, but wait to make your final judgement until the next day. Enjoy!

 

Homemade Girl Scout Samoas

These are not healthy. At all. But this recipe is one of those things that when you see it you can’t NOT do something about it.  The recipe is by Just a Taste, which I found on pinterest. Oh, how I love pinterest – I am pretty sure I’d be a much better med student if it didn’t exist…but my belly, husband, and blog would not be nearly as happy. Save this for a rainy day and enjoy in moderation.

Homemade Samoas Girl Scout Cookies

Delicious

So, I have been totally M.I.A again…I hate how the semesters take away from my precious blogging time.My goal is at least once per week for the next 13 weeks…yes that is right, 13 weeks until graduation (or 93 days, but who is counting). After that I’ll have to come up with another excuse as to why I haven’t been posting 😉

I made these cookies a few weeks ago and they are by far the BEST cookies I have ever eaten. Even better then the ooey-gooey cookies from those quaint little family-owned cookie shops that use recipes passed down from generations. The best part of this recipe is the tart cranberries with the crispy outside and chewy inside. The walnuts at just a touch of crunch to finish it off. Needless to say these did not last long.

Oatmeal-Cranberry Cookies
Ingredients:
– 1/2 cup whole wheat flour
– 1/3 cup all purpose flour
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1/2 cup butter, softened
– 1/2 cup sugar
– 1/2 cup brown sugar
– 1 tsp vanilla
– 1 egg
– 1 1/2 cups oats
– 1/2 cup dried cranberries
– 1/4 cup crushed walnuts

Directions

  1. Heat oven to 350F.
  2. Mix flours, baking soda, and salt in a medium bowl.
  3. Beat butter and sugars until creamy. Add vanilla and eggs; mix well.
  4. Slowly add the dry mixture to the butter mixture, beating on low. Beat until well mixed (and then place the beaters on high to get the rest off).
  5. Add oats, cranberries, and walnuts and mix well with a rubber spatula or wooden spoon.
  6. Drop dough onto a cookie sheet; leave about 2″ apart.
  7. Bake 8-10 minutes, until edges are golden.

Baking Biscotti for the Centennial Post

I can’t believe it, but this is my 100th post. Prior to this I had thought I fell off the wagon when it came to posting, but now I realize that 100 posts in a little over a year isn’t too shabby. Jason is at work tonight, so I will have to save the celebrating for our weekend camping 🙂

Lately on “Everybody Loves Raymond” Marie has been talking about biscotti. I have never made biscotti and I am not really sure why. It seems simple enough – bake the cookie twice instead of once – but for some reason the thought has never crossed my mind. With camping tomorrow and all of this talk about biscotti, I decided we could use a little treat for the trip and what better than a dessert that is already hard and doesn’t need to be refrigerated? We are even bringing a french press with us to make coffee, so we can have our own little French cafe in the woods.

Chocolate Biscotti with Almonds
(adapted from multiple recipes)

Ingredients:
– 1/2 cup butter, soft at room temperature
– 1 cup sugar
– 2 eggs
– 2 tsp vanilla
– 1 1/4 cup white flour
– 3/4 cup whole wheat flour
– 1/3 cup cocoa powder (unsweetened)
– 1 tsp baking powder
– 1 cup slivered almonds

Directions:
1. Preheat oven to 350F and line baking sheet with parchment paper.
2. In a large bowl cream butter and sugar until smooth. Add egg and vanilla. Beat well.
3. In a small bowl add the remaining ingredients and mix well with a whisk.
4. Add half of the dry ingredients to the wet ingredients. Mix with a rubber spatula until smooth. Add the remaining ingredients and mix again until smooth. The dough will be sticky.
5. Split the dough in half and place it on the parchment paper. Form the dough into a log about 12 inches long. Press down so the dough is about 1 1/2 inches thick.
6. Repeat with the remaining dough. Leave at least 2 inches between the logs (I did not and mine started to touch while baking).
7. Bake for 25 minutes. I recommend checking them at 20 minutes first. They are done once the middle is firm and the tops are starting to crack.
8. Remove from over and place parchment paper with logs on a cooling rack. Cool for 10 minutes.
9. Line the baking sheet with a new piece of parchment paper. Slice the logs into 1 inch pieces with a serrated knife and place the cut side down onto the sheet (see photo). Repeat until all of the pieces are cut.
10. Bake for 7 minutes on each cut-side to harden up the biscotti.
11. Remove from the oven. Let cool and store in an air-tight container (after enjoying one, of course).

Chocolate Chip Oatmeal Cookies

For some reason, when I make cookies I can’t seem to leave the recipe as is; I always have to attempt to make it healthier. With that said, this is not a traditional cookie in the sense that it is more dense than flimsy. I believe the reasoning for it is that I substituted half of the butter for applesauce. When you substitute applesauce for butter, you do not get as much of a creaming effect, leaving the final product more cakey than buttery. If you prefer flimsy cookies over cakey cookies, I would suggest not omitting and butter.

If you would like to try to substitute applesauce if other baked goods you make, I would suggest using it for muffins and cakes. I have substituted applesauce 100% for these baked goods and the final product was still delicious. If you are going to use applesauce, be sure to get a no sugar added applesauce, otherwise, you are not doing yourself much good by making the substitution. Apples are naturally sweet, so if you are making muffins or cakes you could try omitting 1/4 of the sugar called for in the recipe.

Chocolate Chip Oatmeal Cookies

Ingredients
½ cup applesauce
½ cup butter
2/3 cup brown sugar
½ cup granulated sugar
2 eggs
2 tsp vanilla
1 cup whole wheat pastry flour
1 cup all purpose flour
1 tsp baking soda
1 tsp salt
½ tsp nutmeg
2 tsp cinnamon
4 TBSP milk (1/4 cup)
4 cups oats
1 ½ cup chocolate chips

Directions

  1. Heat oven to 325F
  2. In a large mixing bowl, cream sugars and butter. Add in applesauce. Beat in eggs one at a time and then add vanilla.
  3. In a separate bowl, combine next five dry ingredients. Add to the creamed mixture alternately with milk.
  4. Mix in oats and then the chips.
  5. Bake on an ungreased cookie sheet for 12 minutes.