I read online that some cookies can be made with bananas in place of butter.
It sounded too good to be true.
But I tried it anyways... I made up my own recipe. So beware.
Banana-Oatmeal-Peanut-Craisin-Almond flour-No Butter Cookies
That's a mouthful. Literally.
The looked like real cookies. But they had a really soft texture. Really really soft. So soft that when you held the cookie by the edge, the rest of the cookie drooped down.
My first batch just had chocolate chips.
My second batch had peanuts and craisins.
For my third batch, I used chocolate chips, craisins AND peanuts. I also put the batter in a muffin tin, so I don't know if I can call it my third batch because they were technically muffins.
If I made this recipe again I would use regular flour, instead of almond flour. I might even use white sugar, instead of brown sugar.
Oh and....
I made Foodbuzz's Top 9 (August 19, 2010) !!
Recipe for the No-butter Oatmeal Cookies
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1 mashed banana
1 cup brown sugar
1 egg
1 tsp almond extract
1 cup of almond flour
1/4 cup flour
1 cup oatmeal
1/2 tsp salt
1 tsp baking soda
1.5 cups extra bits (ie craisins, raisins, chocolate chips etc)
Blend the banana and sugar together. Add the egg and then almond extract.
In a separate bowl combine almond flour, flour, oatmeal, salt, baking soda.
Mix together.
Add the extra bits and mix.
Bake in 400 degree oven until golden.
Maybe 10 minutes or so.
These look and sound really good! I'm always out to make cookies healthier...so I can pass them off as breakfast :)
ReplyDeletedelicious cookies
ReplyDeleteWho would have thought it would be possible? I always feel bad when I pull out all that butter to make cookies. I'm going to have to give this a try!
ReplyDeleteHi! These look like a great snack with less guilt! Could you estimate about how many cookies each batch made?
ReplyDeleteyum! cookies without butter sounded too good to be true!
ReplyDeleteThanks, BB! Well one batch makes around 20 mid- sized cookies. I found that they spread out quite a bit and never really get super crispy.
ReplyDeleteWhen I made this recipe, I only used one batch and divided the batter into three to add in different "extra bits".
Hope you like them and let me know how it goes!
The cookies look good, I love that it doesn't have butter. I like using almond flour so I will probably make it with that and maybe mix with spelt flour.
ReplyDeleteI just have to figure out a way to lower the sugar amount without changing the recipe too much. Any suggestions?
Cookies that are healthy? Fantastic!!! They look really good. Congrats on being in today's Foodbuzz Top 9!
ReplyDeleteHey Lea,
ReplyDeleteI might use about 3/4 cup honey or maple syrup. Since they are sweeter than white/brown sugar, you would use less of it.
However, the use of honey or maple syrup will add more moisture to a recipe. Since these cookies are very moist, I'm not sure if you want to go that route.
If you do decide to use honey/maple syrup, it is suggested to decrease the total amount of liquid in the recipe by about 3 tablespoons for each cup of syrup you use. Since it maybe hard to decrease the amount of liquid in this recipe, I would suggest adding around 3 tablespoons of flour.
Also, honey can cause baked foods to brown more quickly.
I hope this helps and let me know how it turns out!
I just learnt I can access your blog from work but I can't see the pics!!! I still love your funny comments and interesting baking adventures. I'm super jealous of everything you get to do!!! <3 Happy Baking!!!
ReplyDeleteYou are so right! They sound too good to be true! I already saved this recipe. I am sure my dietitian will be thrilled to hear that there is no butter in these cookies.
ReplyDelete