Soft, chewy, gooey and chocolatey – that’s what these cookies are. Best part is they are a sinful tasting treat without the sin (maybe just a little bit). Of course there is no oil or butter in these little gems, but I also tried to keep the flour, sugar and fat low. You’ll notice the recipe calls for 2 med-large bananas. As such there is a very small banana taste…very slight though. If you aren’t a banana fan (I simply cannot imagine!), try using only one banana and replacing the other with 1/2 cup applesauce. I haven’t tried this so I can’t say exactly what the end result would be, but it’s worth a try.
Enjoy your chocolatey goodness!
Winter Spice Cookies
These cookies have the flavor of a gingersnap, and the texture similar to a molasses chew. Usually I make things a few times after I create them before posting the recipe but not this time. I’m just that eager to share.
I’ve been asked several times lately if whole wheat flour can be used in place of oat flour in my recipes similar to this one. My answer is yes, however I’d use whole wheat pastry flour since it’s finer than regular whole wheat, which may be too coarse. Using all whole wheat in this recipe, as opposed to half oat and half wheat, would probably result in a less dense cookie, which may or may not be your thing. Personally, I’m all about dense. As I’ve mentioned before, light and airy makes me feel like I ate just that – AIR! The reason I use oat flour in so many recipes is not because I have anything against wheat. I don’t. It’s just that wheat is everywhere, in so many forms. I just like to sub other types of flour, and stay away from wheat when easily doable so that I’m eating more variety, and not so much wheat. As well, many people eat gluten-free diets so I try to incorporate as many suitable recipes as I can into my repertoire.
One more thing. The batter for these babies is SO good. I may or may not have eaten an entire cookie’s worth of batter. 🙂