Oatmeal Banana Chocolate Chip Cookies
Not Raw, Not Vegan
Since I maintained my mother of the year status by sending my boy to first day of third grade with no lunch*, I had to make it up to him somehow.
Enter healthier chocolate chip cookies for his lunch this week.
3/4 cup organic whole evaporated cane juice
2 sticks organic butter @ room temp
3 ripe bananas, mashed
2 eggs
1 tsp vanilla
2 cups gluten free flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp ground cinnamon
1 tsp ground cloves
1/2 tsp Himalayan pink salt
2 cups organic, gluten free, non GMO rolled oats
1 cup chocolate chips, (can use dairy, soy, nut free)
Preheat oven to 350 degrees. Line baking sheet with wax paper.
Cream sugar and butter together with an electric mixer until light and fluffy. Mash the bananas, eggs and vanilla together and then add to butter mixture. Blend well.
Sift the flour, baking powder, baking soda, cinnamon, clove and salt. Slowly add to the butter mixture. With a spatula, mix in the oats and chocolate.
Bake 10-12 minutes.
*I was on my way with a great lunch at 10:45. They had lunch at 10. Who does that?
Enter healthier chocolate chip cookies for his lunch this week.
3/4 cup organic whole evaporated cane juice
2 sticks organic butter @ room temp
3 ripe bananas, mashed
2 eggs
1 tsp vanilla
2 cups gluten free flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp ground cinnamon
1 tsp ground cloves
1/2 tsp Himalayan pink salt
2 cups organic, gluten free, non GMO rolled oats
1 cup chocolate chips, (can use dairy, soy, nut free)
Preheat oven to 350 degrees. Line baking sheet with wax paper.
Cream sugar and butter together with an electric mixer until light and fluffy. Mash the bananas, eggs and vanilla together and then add to butter mixture. Blend well.
Sift the flour, baking powder, baking soda, cinnamon, clove and salt. Slowly add to the butter mixture. With a spatula, mix in the oats and chocolate.
Bake 10-12 minutes.
*I was on my way with a great lunch at 10:45. They had lunch at 10. Who does that?
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