My mother mentioned finding this recipe (or one like it) on
Pinterest. I tried it New Year’s Day. Less than fifteen minutes after I took
them out of the oven there wasn’t a crumb left.
Chewy Breakfast Cookies
Preheat oven to 350F. Peel and mash two fully ripe (but not
quite black) bananas in a bowl. Add a cup of quick cooking oats and a quarter
cup of chocolate chips; stir until completely blended. Drop by tablespoonsful
on a parchment-lined cookie sheet. Bake about 15 minutes, or until a light
golden brown. Eat while still warm. Makes about a dozen soft, chewy cookies. We
each ate four, which worked out to be about 260 calories. They’re not the most
delicious cookies I’ve ever made, but they’re egg-free, nut-free and wheat
free. If you use gluten-free oats and dairy-free chips, they’ll be gluten- and
dairy-free. You could probably substitute raisins or dried cranberries for the
chocolate, too.
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