Don't pitch out those overripe bananas, make some cookies! When freshly baked, these cookies are crispy on the outside and gummy on the inside. When stored in a container, they lose some of the crispness but are still yummy. They are gluten free, healthy, low in sugar and have no added fat. I figured that each cookie has approximately 52 calories.
Total Time: less than an hour
Yield: 9 two inch cookies
Source: I have seen several versions of this type cookie using oatmeal. I decided to try Rice Chex and found that it has a different taste and different texture.
Ingredients:
Steps:
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I made a batch of these for tonight's dinner. Our son is also allergic to gluten. Instead of putting raisins in them, I pressed some chocolate chips into the cookies just before baking them. I'm still experimenting. It took 10 minutes to prepare them and 20 minutes to bake. I served them with ice cream for dessert. Everybody loved them. They were a big hit.
I am having so much fun experimenting with these cookies. Tonight, I made another batch. This time, I left out the raisins and put 1/3 cup chopped pecans and 1/4 cup chocolate chips in them.
After a couple of days, these cookies begin to taste a little stale but I ate the last 2 anyway. I just had to make another batch to see how they do when frozen. I like the ones with the chocolate chips and nuts best of all so that's what I made.
I just had a frozen one for lunch and it's like eating a candy bar. I let it sit for 2 or 3 minutes before biting it. Love these healthy cookies! Now that I know they are good frozen, it will keep me from losing control of myself.
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