We make peanut butter, banana, honey, oatmeal, raisin, chocolate chip cookies where the banana and honey subs for the sugars and where fat free plain (or vanilla) yogurt subs for the butter/shortning. They come out more like ball shaped muffins and they are quite sturdy for travel snacks. Great for eating on the move and contains protein, fruit, dairy, and complex carbs and *chocolate* . Sometimes we also use other dried fruits like cranberries or cherries; sometimes we put in peanuts or other chopped nuts; sometimes we use mini M&Ms for color. Whatever's handy.
|It's fun for little ones to mash the bananas - big ziplock bag, 2 average or 3 small really ripe bananas, a mallet, rolling pin or hands (hands are fun cause it's squishy). Mashed banana also freezes okay for a few weeks as well for baking purposes.|
The recipe was requested, and notes on the conversion follow:
3/4 cup yogurt, plain, non-fat (or vanilla works good too)
1/2 cup peanut butter
3/4 cup mashed banana
another 1/4 cup mashed banana or just under 1/2 cup honey (your choice)
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla
1 1/4 cup whole wheat flour (note: you might need a little extra flour if you use honey; it should be similar to a muffin batter, not too runny)
2C rolled oats (basic Quaker oatmeal)
raisins, peanuts, chocolate chips, dried fruit bits (whatever you want to use -- we've used all or none or an assortment, whatever was on hand)
Mix everything in a big bowl, stirring well after each addition.
Drop by rounded teaspoonfuls onto an ungreased baking sheet. Bake at 375 for about 10 minutes or until edges are lightly browned.
(note: they won't flatten on their own or get very brown. Best way to tell doneness is same as muffins - lightly press the top and if it bounces back, it is done)
Makes about 5 dozen cookies