Sunday, August 13, 2017

222 Variations


Here are a few ideas for changing things up:

1. Substitute avocado for the applesauce
2. Add fruit
3. Substitute gluten-free rolled oats for some of the almond flour
4. Substitute a different flour - like rice or hazelnut
5. Substitute dates for the bananas

Blueberry cookies:
I was out of applesauce but I had an avocado on the hairy edge of 'out the door.' So I put the 2 bananas and the avocado in the blender. After those were liquified, I slowly added about half a package of frozen blueberries.

In the bowl, I stirred together the 2 cups of almond flour and the remaining blueberries. Then I added the mixture from the blender and gently stirred that in. This was a wetter mixture and required slightly more baking time. Not a lot more - we're talking 5-10 minutes per side.

Raspberry - Dark Chocolate Chip cookies:
I went back to the 2 bananas and 2 applesauce containers (8 oz). After that was liquified, I slowly added a whole package of frozen raspberries. This made enough liquid that I felt it called for more dry ingredients.

I had 1 cup of almond flour left, and added 2 cups of gluten-free rolled oats and 1 package of dark chocolate chips to it. Stirred those together before adding the liquid and gently stirring that in. Time was a consideration, so I plopped this into the middle of the cookie sheet and spread it to become one large rectangle.

This required more baking time as well. I scored it after I flipped the whole thing onto another cookie sheet.

Chocolate - Dark Chocolate Chip cookies:
If you're not a fan of banana, you can use dates. This time, I bumped up the applesauce content to be sure there was enough liquid: 12 oz of applesauce and 6 pitted dates in the blender.

In a bowl went 1 cup of hazelnut flour, 1 cup gf rolled oats, 3 tablespoons dark chocolate powder, and 1/2 package of mini-chocolate chips. I stirred those together first and then scraped in the liquid from the blender.

About 25 minutes on each side at 350 degrees for these too.

All of these recipes make about 25 cookies, or as I like to think of them - decadent breakfast bars.

So play with your cookies. Have fun.

Sunday, August 6, 2017

222 Cookies


2 Bananas
2 single-serve Applesauce (8 oz total)
2 cups Almond Meal (or nut-free flour of your choice)
1/2 pkg Chocolate Chips (dark chocolate mini-chips this time)

Blend the bananas and applesauce, working up to a higher speed to build a bit of air into the mixture. Store in the fridge overnight.

Preheat the oven to 350 degrees.

Scrape the mixture into a bowl, add the flour and chips and stir gently.

Spoon onto a cookie sheet and tamp down a bit to make into a cookie shape. These will not flatten though they may rise a little. The more air you can hold in the mixture, the more bread-like the result will be.

Bake 15 minutes. Flip each cookie, rearranging as needed if some are darker than others. I found the right and left edge cookies were baking faster even with the convection on. Bake another 15 minutes. Take out of the oven and allow to cool. The middles will continue baking as they are cooling.

I usually use parchment paper under my dough when they first bake and probably should have done that again this time. They stuck a bit to the cookie sheet and required some work to flip. Leaving this in the fridge overnight is optional. It allows the banana to thicken, but probably isn’t necessary for a good cookie. I was inspired by the chocolate eclairs on The Great Comic Relief Bake Off and wanted something similar. Not up to a replacement for choux pastry - yet. 😋