“Cookies and milk?” – uh, yes, please (Age aside, this is never really a question)! Truth be told, whenever I hear an offer of cookies and milk, my inner 12 year old awakens, laying in wait her bedtime (or any time) snack.
The poignant smell of freshly baked cookies quickly fills any home with a warm and fuzzy feeling (this in addition to the urgent need to fill one’s tummy!). Yesterday, my home was graced with a warm and fuzzy cookie feeling, when I made these banana and oatmeal cookies. These cookies meet the textbook definition of a cookie – flaunting a crisp bite, delicious taste and in this case, healthy (not so textbook but ever so necessary). Opting to use banana aids in working as an effective binding agent by properly mixing all of the ingredients (which is why I used less peanut butter and no honey).
Give this one a go… If only to fill your home with a warm and fuzzy cookie feeling!
1/4 cup almond flour
1/4 cup coconut flour
1/2 tbsp corn starch
1/2 tsp baking powder
1/4 tsp baking soda
1 cup of rolled oats
1/4 cup chocolate chips
Preheat the oven to 160-180 degrees C.
Mash the banana (a fork works quite well or by hand). Add the rest of the wet ingredients. Microwave all the wet ingredients for about 20 seconds to allow the peanut butter to melt.
Sieve the almond and coconut flour, the cornstarch, baking powder and baking soda.
Lastly, add the oats, chocolate chips and cranberries.
Put some baking paper on a tray. Roll the mix into small balls and press down with the palm of your hand, so the cookies are thin and therefore have a nice bite to them when baked.
Let the cookies bake for about 13-15 minutes. Bake until the bottoms are brown, at this point they are cooked through and need to be left to cool before eating.