Muffin Cookies!
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Adapted from this recipe: http://chocolatecoveredkatie.com/2012/05/27/the-best-healthy-chocolate-chip-cookies/
(Makes 14-20 cookies) I made 15 cookies
2/3 cup plus 1/2 cup oat flour (just raw oats blended in a magic bulllet)
1/4 tsp salt
1/2 tsp baking soda
2 large bananas (mashed)
11 squares of ‘Endangered Species’ chocolate (more or less)
4 tbsp milk of choice, (I used skim milk)
Preheat oven to 380 degrees. Combine all dry ingredients and mix very well. Add wet, and form into a big ball. Now make little balls from the big one. For soft cookies, refrigerate until cold (otherwise, just bake right away). Bake 7 minutes, or until they’ve spread out and look just a little undercooked. Remove from oven when they’re still a little undercooked, then it’s important to let cookies cool at least 10 minutes before trying to remove from tray, as they’ll continue to cook while cooling. Because I replaced the fats and sugars with bananas it made these ‘cookies’ crazy glutenous and they actually taste more like small muffins. ^.^
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