Husband and I don’t share too many vices. He hates shopping, for one. However, we both have an uncontrollable and insatiable craving for freshly baked chocolate chip cookies. I came across this less-guilt recipe on Bethenny’s natural cooking blog. I decided to whip up my own version using what I had in my pantry.
They were delicious, and even husband downed 5 or 6 when they came out of the oven. Read more for the improvised recipe.
1 1/2 cups wheat flour
3/4 cups quick-cooking plain oatmeal
1/2 arrowroot powder
(I keep this on-hand for making natural deodorant)
1/2 tsp baking soda
1/2 tsp salt
1/2 cup raw sugar
1/3 cups Ghiradelli chocolate chips
1 tsp canola or vegetable oil
1/3 cup skim milk
1 mashed banana
1 tsp molasses
You can compare my ingredients to Bethenny’s, and come up with your own variation.
Then, in a separate bowl, take out your aggression on an innocent, unassuming banana. Toss in the rest of your wet ingredients and combine them all together.
Pour the wet ingredients into the dry, and mix it all together until it’s well-combined. I did this with my hands — the same way my mom taught me to make meatloaf when I was 8.
Your dough should look something like this. If your unsuspecting husband takes a bite of it thinking it’s regular cookie dough, he’ll probably make an “ick” face at first, but then it will grow on him.
Roll the dough into little balls on a parchment-lined cookie sheet, and smoosh them down with a fork. Bake in a 375 degree oven for 12 minutes, or until the edges are golden.
I tell myself that eating a dozen of these sweet things is better than regular chocolate chip cookies.
You agree, right?