I don’t want my son growing up thinking everything has to taste like a Twinkie to be good, so the more I can safely (read: no aspartame) substitute cane sugar for something less hard on the body, the happier I’ll be. Plus, with my insulin resistance I really have to watch my sugar intake too, so it wouldn’t hurt me to have some yummy lower sugar recipes in my arsenal.
I found this recipe on Facebook & it looked intriguing. My mom used to bake with banana and applesauce instead of sugar and oil for my sister and I when we were kids. I decided to give it a go, but with no raisins (I have to be in a special mood to enjoy raisin cookies) and unfortunately I was out of oats (oats rot your teeth anyway – oatmeal is rough as hell on teeth and bones, it’s an anti-nutrient full of phytic acid – here is a great article about safely preparing oats so they don’t harm you) so I had to use flour instead.
Here’s what I ended up doing to make the cookies pictured above.
- 3 ripe bananas, mashed
- 1/3 cup apple sauce (all natural)
- 2 cups flour (can use bleached or whole wheat flour, almond flour, quinoa flour, oats or whatever floats your boat – if substituting oats and wheat flour, the amount you use can be an even trade – for all other substitutions, I recommend a chart like this)
- 1/4 cup organic whole milk
- 1/2 – 3/4 cup mini semi-sweet chocolate chips (the only thing with processed sugar in the recipe)
- 1 tsp vanilla extract
- 1/2 – 1 tsp cinnamon
If you taste the batter and really can’t stand the lack of sweetness (they do taste plenty sweet after the chocolate chips melt, but the batter will be quite bland) you can add a little honey. Not too much, though, or you’ll change the consistency. 🙂
- Preheat oven to 350 degrees.
- Mash bananas and mix in the other wet ingredients (apple sauce, milk, vanilla).
- Add chocolate chips and cinnamon, stir.
- Stir in flour slowly and mix (by hand) until the dough is fully mixed. It will be pretty darn sticky!
- Spoon onto cookie sheet evenly.
- Bake for 15-20 minutes (your mileage may vary – much beyond 20 and the bottoms got too brown, but this dough is VERY wet so they didn’t look cooked at 15).
- Remove from cookie sheet and place on wire rack to cool.
- Store in a tupperware or sealed tin.
They’re really, super tasty. Everyone who tried them thought so, and my toddler adores them. However, the texture is really different. They’re quite chewy, which isn’t a bad thing in my book. And they are not very sweet, just sweet enough – the chocolate chips really make a difference (as would raisins if using those instead).
The interesting thing is while I enjoy eating them, I could eat 1 and be satisfied whereas with full sugar cookies, I could eat a dozen in a sitting and still want more. They say the more you eat sweet things, the more you crave them. I don’t crave more and more of these cookies – they truly satisfy my sweet tooth!