It is no secret, I love love love my bananas. Breakfast, lunch, dinner, snack, dessert, you name it, I'll add a banana to it. So when two of my bananas went too bad/bruised to eat, I was not simply going to toss them away; that would just be silliness. Instead, I decided to combine three of my favorite things: bananas, cinnamon, and cookies : )
After much searching through various banana cookie recipes, I decided to combine a few with a gluten/dairy free twist. I started by replacing the regular all-purpose flour with the Silvana's gluten free flour mix from the Cooking For Isaiah cookbook. After those came out moist and gooey and overall amazing, I decided to move towards an even healthier version by replacing the eggs and butter. For the butter I tried two different versions: oil and applesauce. In the end the applesauce came out the most moist and had the least amount of calories. I replaced the egg with organic, cage free egg whites. My final adjustment came when I replaced the sugar. Not generally pleased with the flavor and texture that Splenda and its imitators in terms of a sugar replacement in baking, I decided to try a natural version that didn't contain tummy upsetting chemicals. This little adjustment not only kept the flavor similar to the original, but helped dramatically decrease those nasty calories.
In the end, I was able to make some of the most delicious gluten free, dairy free, almost vegan banana cookie poppers* that were only SEVEN calories and practically no fat per teaspoon+ cookie...in my mind, this equals success : )
The photo you chose for this post sums up how I feel about these cookies exactly :)
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