Saturday, February 4, 2012

Banana Oatmeal Chocolate Chip Cookies

Makes 10 Cookies
Adapted from Skinny Girl Daily – see link below.


1 1/2 cups oat flour

3/4 cup Shelf Reliance Quick Oats


1/2 teaspoon Shelf Reliance Baking Powder
1/2 teaspoon Shelf Reliance baking soda Baking Soda
1/2 teaspoon Shelf Reliance Salt
1/2 cup Shelf Reliance Sugar
1/3 cup chocolate chips
1 teaspoon canola oil
1/3 cup Milk or 1 tablespoon Non Instant powdered milk and 1/3 cup water added to wet ingredients
1/2 cup banana puree (1 medium-size banana) or 1/2 cup Freeze dried banana reconstituted in 1/2 cup water and pureed
1 teaspoon vanilla extract
Cooking Directions:
Preheat oven to 375°F. Combine all the dry ingredients in a bowl, if using powdered milk add powder here. Combine all the wet ingredients in a separate bowl, if using powdered milk add the 1/3 cup water to reconstitute here. If using Freeze dried banana, place 1/2 cup bananas in blender with 1/2 cup cold water for 3-5 minutes and puree, add to wet ingredients. Mix the dry and wet ingredients together, until well combined. Use a medium-size ice cream scoop or a large spoon to scoop batter onto a cookie sheet covered with wax paper. Makes 10 Cookies. Bake for 12 minutes, rotating the pan halfway through cooking, or bake until the edges of the cookies are light brown.
Oat flour is expensive; try running Oat Groats through your grain mill to make oat flour. Oat flour makes a rich thickener for soups, gravies and stews. Adding 25% oat flour to wheat flour in bread mixes will prevent the bread going stale because of the anti-oxidant vitamin E in the oats. Oat flour can also be added to ice cream and other dairy products as a natural preservative.  Need an Oat Roller or Grain Mill  ? Click on the blue links to see our special pricing.

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