I developed two recipes that I had people try and survey.
11/2 large bananas
⅔ c. unsweetened applesauce
1 tsp vanilla
2 tbsp reduced calorie soft tub margarine (the brand I used had 35 calories per two tsp)
2 c. rolled oats
½ c. unsweetened coconut
½ tsp salt
1 ½ tsp baking powder
¼ c. mini chocolate chips
1. Grind oats in a food processor until it becomes flour. Add salt and baking powder, pulse for about 10 seconds, so baking powder is incorporated. Set aside in a small bowl.
2. Microwave bananas for 1 minute. This makes them mash more easily, and also makes them sweeter. Mash bananas, applesauce and margarine. You can use the food processor to mix the wet, or do it by hand using a fork. Pre-heat oven to 350F
3. In a mixing bowl, combine wet ingredients, oat flour, chocolate chips and coconut.
Drop by tbsp into ungreased cookie sheet and bake for 5-8 minutes. Cookies are done when *slightly* firm to the touch.
Cookie #2: Chocolate Spice Cookies (makes 40-45 cookies)
1 c. oats
¼ tsp salt
½ tsp baking soda
1 tsp baking powder
2 tbsp cocoa powder
1 c. cooked butternut squash
1 can chickpeas, drained and rinsed
¼ c. soy milk¼ c. warmed coconut butter
1 tsp cinnamon
1 tsp vanilla
2 tbsp jaggery (or honey)
¼ c. mini chocolate chips
3 tbsp date paste
1. Blend dry ingredients in a food processor until oats have turned to flour. Set aside.
2. Blend chickpeas, squash, milk, date paste, jaggery and coconut butter until no lumps remain. Pre-heat oven to 400F
3. Add dry ingredients and chocolate chips, pulsing until combined. Drop by tablespoons onto ungreased cookie sheet. Bake for 15 minutes.
*If you’re used to sweeter desserts, you may need to add more date paste or jaggery, keeping in mind that jaggery is more intense in flavour.
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