Finally a cookie recipe that is wheat-free and uses up overripe bananas. Maple syrup adds sweetness instead of refined sugar from Terry Walters, author of Clean Food.
2 bananas, mashed
1⁄4 cup canola oil
1⁄4 cup maple syrup
1⁄2 teaspoon vanilla extract
1 cup rolled oats
2⁄3 cup brown rice flour
1⁄4 teaspoon baking soda
1⁄2 cup shredded unsweetened dried coconut
Pinch of sea salt
1⁄4 cup semi-sweet dark chocolate chips
Preheat oven to 350°F.
In medium bowl, combine bananas, oil, syrup and vanilla. In separate medium bowl, combine oats, flour, baking soda, coconut and salt. Add the banana mixture to the dry ingredients and blend until just combined (do not overstir). Fold in chocolate chips.
Line cookie sheet with parchment paper and drop batter by the heaping teaspoon onto sheet. There is no need to roll, flatten or shape the mounds. Place in oven and bake 14 minutes or until lightly browned. Remove from oven and place directly on wire rack to cool.
MAKES 11⁄2 dozen cookies
(Copyright 2009 Sterling Publishing, Co., Inc.)
Cutting down on processed sugar but still like dessert? Try these cookies naturally sweetened by apples and carrots.
1 cup brown sweet rice
2 cups water
1 teaspoon cinnamon
3 green apples, pealed
3-4 large carrots, pealed
Preheat oven to 350 degrees. Cook rice and let cool. Meanwhile, grate 3 green apples and 3-4 large carrots. Mix all ingredients together, add a pinch of salt and a bit more cinnamon to taste.
Form into 3-4 inch rounds and bake on a greased cookie sheet for 30-40 minutes.
Recipe submitted by Julia Chiapetta on Bloom Talk Radio (Changing Her Lifestyle After Breast Cancer)