Wednesday, November 21, 2012

Oatmeal Raisin Cookies

A lot of good recipe stories begin with a bunch of bananas languishing on a counter. That's what happened in this case as well. I smushed the offenders up with some ground up almonds and oats, and these babies were born.

I once saw some graffiti on a wall that said "Oatmeal raisin cookies are the reason I have trust issues". I can relate. It's the worst when you're deliberating in front of a pile of cookies and you can't tell the difference between chocolate chip and raisin. I don't see why you have to choose though, just put them all into one cookie and your problem is solved. And I don't see why you need to stop at those, goji berries, chopped nuts, and hempseeds should also be invited to the party. Some is good, more is better, too much may be just enough.

If you're not feeling bananas, you could try pumpkin puree, or applesauce perhaps. Each banana is equal to about 1/2 cup. If your dough looks a little too wet though, try adding some more oats.

Oatmeal Raisin Cookies
1 cup almonds
1 cup rolled oats
2 tablespoons oat flour
2 large ripe bananas, mashed
1 tsp cinnamon
1 tsp vanilla
1/2 tsp baking powder
2 tablespoons chocolate/vanilla protein powder
1/2 cup raisins
1/2 cup chocolate chips
pinch of salt

Grind the almonds in a food processor so that it's almost flour texture, but still a little chunky.

Mix almond meal, oats, oat flour, cinnamon, baking powder, protein powder, and salt in a bowl. In another bowl combine bananas and vanilla, then mix into oat mixture. Add in chocolate chips and raisins, stir till combined. 

Bake on a cookie tray at 350 for 12-14 minutes, depending on the size of your cookies.

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