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Thursday, July 8, 2010

banana chocolate chip cookies

I know it's been months and months since I posted my last recipe. I'm also aware that in doing so, I've pretty much demolished any kind of readership I may have had whatsoever. But you know, as a student, sometimes your research and schoolwork is more important.

This latest recipe comes to me out of my Clean Food cookbook by Terry Walters. It's a goody, too. Several years ago before I went gluten-free, my roommate Jill gave me the best recipe for banana chocolate chip muffins. I used to make them for roommates all the time or take them to college get-togethers... I almost always went home empty-handed and anybody who ever ate them just went on and on about how good they were. Of course, I couldn't take any of the credit because it wasn't my recipe to begin with. And one of the things I missed most about giving up gluten were these muffins. But perusing through my cookbook this morning led me to this gluten-free cookie version. Warm with a glass of milk = perfection itself.

Taken from "Clean Food" by Terry Walters. Simple enough that even people who don't like to cook or bake will find them easy. And this is a great way to get rid of those 13 frozen bananas that have been sitting in your freezer for the last year or so :)

- 2 bananas, mashed
- 1/4 c canola oil
- 1/4 c maple syrup
- 1/2 tsp vanilla extract
- 1 cup rolled oats (NOT quick-cooking)
- 2/3 c brown rice flour
- 1/4 tsp baking soda
- Pinch of salt
- 1/2 c shredded dried coconut
- 1/4 c (or MORE) semi-sweet chocolate chips

Preheat oven to 350

In medium bowl, combine bananas (and mash if not already done so), oil, syrup, and vanilla (I like to whisk the oil, syrup, and vanilla together in a 2-cup measure before pouring into mashed bananas).

In separate medium bowl, combine oats, flour, baking soda, salt, and coconut. Add dry mixture to wet mixture and blend until just combined (she says not to overstir). Fold in chocolate chips.

Spray cookie sheet and drop cookies by heaping teaspoonfuls onto sheet (I like mine big, so don't feel inhibited... I used the soup spoons lol). No need to roll, flatten, or shape cookies (although I do like to make sure mine aren't spread out looking like misshapen UN countries).

Place in oven and bake 14 mins or until lightly browned. Remove from oven and place on wire rack or wax paper to cool. Makes 1 and 1/2 dozen cookies (I guess if you use the teaspoons rather than the soup spoons... I only got about 14 out of the recipe).