Happy New Year everyone! It's already near the middle of the month and now that all the chocolates and other sweets are devoured it's time to get serious! And since I don't want to give up cookies entirely I decided the only way was to seriously modify the ingredients . Here's my starting cookie. It may get more modified along the way but for right now this one is totally satisfactory and I am pleased that it's also gluten free. The only thing that concerns me is it's fairly high fat (but good fats - so great for growing kids). However at my age I can stand to use less fat (even the good kind) so my next thought is to try another batch with no olive oil and perhaps 1/2 the peanut butter and subbing 1/4 cup of roasted, mashed sweet potato to take it's place! It's a thought and I'll report back on that once I've tried it out! I didn't know what to call this cookie but since I always say I'd love to just eat cookies for breakfast I decided to go with that! In my opinion the ingredients make them healthy enough to use as a breakfast on the run.
Ingredients
Ingredients
1/4 cup oatbran
1/4 cup oat flour
1/4 cup ground golden flaxseed
1/4 cup brown rice flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
2 tablespoons olive oil
2 tablespoons agave nectar
2 tablespoons soy milk
1/2 ripe banana
1 teaspoon vanilla
1/4 cup peanut butter
1/2 cup quick oats
Measure 1/2 cup oats into a small bowl. Whirl oil, agave nectar, soy milk, banana and vanilla in magic bullet (or blender). Pour this over the 1/2 cup oats. Mix together and let sit while you measure the ingredients from oatbran to sea salt into a slightly larger bowl. Add the 1/4 cup peanut butter to the soaked oat mixture. Mix the wet and dry together well. Roll into balls using 1 tablespoon dough each. Press down with bottom of a glass to flatten. I used a parchment lined cookie sheet. Bake at 325 degrees for about 10-12 minutes. Makes 17 cookies.
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