Cookies for Phil and Willie





It’s official: both Punxutawney Phil and Wiarton Willie have declared there that we will have an early spring. So long, snow! See ya later, space heater. Till next year, marshmallow parka! But alas… it doesn’t feel like winter is giving up so easily.

I am sure I’m not alone in feeling the winter “blahs”. The cold weighs you down and during the most frigid, darkest months, wrapping yourself in a blanket and hibernating on the couch is infinitely more appealing than anything that involved going outdoors. So, in an effort to stave off the February chill in my small apartment, I decided to do some baking, and make use of the few overripe ones begging to be eaten. This one-bowl recipe is simple, fast and has the added benefit of being butter, flour, and sugar-free. The result: moist and chewy oat cookies, barely sweetened, with a deep chocolate flavor that is a perfect foil to the brightness of the banana and the lingering, creamy richness of the peanut butter.

Banana, peanut butter and chocolate chip cookies
Adapted slightly from caloriecount.about.com

Ingredients
-       3 ripe bananas
-       ¼ cup unsweetened cocoa powder
-       ¼ cup peanut butter
-       1/3 cup unsweetened applesauce
-       1 tsp vanilla
-       2 cups rolled oats
-       ½ cup semisweet chocolate chips.

1.     Pre-heat the oven to 350F.

2.   Mash the bananas in a large bowl and add cocoa powder, peanut butter, applesauce and vanilla. Mix well.

3.     Add oats and chocolate chips and mix until combined. Set aside for 20 minutes.

4.    Line a cookie sheet with parchment paper and drop dough in teaspoonfuls onto the sheet, about 2 inches apart. Bake for 11 minutes.

5.     Let cool on the baking sheet for about 3 minutes, then transfer to a wire rack to cool completely.



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