In a grand return to the kitchen, I decided to make some cookies. And not just any cookie – a cookie cookie. With all the elements of my favorite sweet bread, banana chocolate chip, these babies are chunky and satisfying, perfect with a cold glass of milk or cup of coffee. This recipe is from an unlikely and admitedly shameless source – The Real Housewives of New York “chef” Bethenny Frankel. While I don’t condone her diet-y ways (although the SkinnyGirl Margaritas are pretty tasty), this recipe relies on ingredients you probably have on hand. For all you vegans out there (I’m looking at you Sarah!) this recipe can be adapted with soy milk and non-dairy chocolate. These cookies definitely qualify as a breakfast food, in fact, I bet they are a whole lot healthier than your traditional morning baked goods.
1 1/2 cups oat flour *see below
3/4 cup rolled oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 tsp. cinnamon
1/2 cup sugar
1/2 chocolate chips
1/3 cup chopped walnuts (optional)
1 teaspoon canola oil
1/3 cup milk
1/2 cup banana puree (1 medium-size banana)
1 teaspoon vanilla extract
Preheat oven to 375°F.
Combine all the dry ingredients in a bowl.
Combine all the wet ingredients in a separate bowl. Mix the dry and wet ingredients together, until well combined.
Use a medium-size ice cream scoop or a large spoon to scoop batter onto a cookie sheet covered with wax paper.
Bake for 12 minutes, rotating the pan halfway through cooking, or bake until the edges of the cookies are light brown.
*To make oat flour, process old-fashion oats in a blender or food processor until they are a fine flour consistency. 2 cups oats makes approximately 1 1/2 cups oat flour.