To make the cookies a bit healthier, we seek out alternative ingredients. After reading Wheat Belly, by Dr. William Davis M.D., it becomes apparent that there is a connection between the consumption of gluten and wheat and chronic conditions, such as Diabetes and Thyroid disease. As a sub to traditional wheat flour, we use Bob's Red Mill Gluten Free Baking Flour. Instead of traditional white sugar, we can do sugar in the raw, the less processed version of its sister product. The only other subs I do are to occasionally use applesauce instead of butter…but I usually do half and half. I can maintain the butter flavor, while cutting down on the fat content. Below is a great receipe for Banana-Oatmeal Chocolate Chip cookies with a healthy twist:
- 1 cup Gluten free flour
- 3/4 cup old-fashioned rolled oats
- 1/2 teaspoon baking powder
- 1/3 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup raw sugar
- 1/3 cup butter
- 1/3 cup plain soy milk
- 1/2 teaspoon vanilla extract
- 1/2 ripe banana, cut into small pieces
- 1/4 cup chopped walnuts or other favorite nut
- 1/3 cupsemisweet vegan chocolate chips
1. Preheat oven to 350°. Combine first 6 ingredients (through sugar) in a bowl. Whisk together butter, soy milk, and vanilla in a separate bowl. Add wet mixture to dry ingredients; stir to combine. Fold in banana, walnuts, and chocolate chips.
2. Line a baking sheet with parchment paper. Scoop dough onto pan with a small ice-cream scoop. Bake 25 minutes or until golden brown, turning baking sheet halfway through. Let cool on a wire rack.
Enjoy your bikini cookies!