Low fat recipes chocolate chip cookies,healthy diet plan 1 week yahoo,how to lose weight without exercise dieting quotes,weight loss tips by green tea - How to DIY

07.04.2015
This week has been my first week working from home, so I have been trying to adjust to a new routine. I’ll share a glimpse of working from home soon, and discuss my frustrations with modern life in the digital age and the challenge of setting realistic expectations. These cookies call for only two tablespoons of butter, whereas an equal-sized batch of classic Tollhouse cookies would require an entire stick of butter. The recipe is a combination of Gina’s recipes for Low Fat Chewy Chocolate Chip Oatmeal Cookies, which uses applesauce in place of most of the butter, and Chewy Low Fat Banana Nut Oatmeal Cookies, which calls for mashed banana instead of applesauce. I made these last night and they are spectacular – probably one of my new favorite cookie recipes because it combines my fave things into one: choc chip cookies and banana bread! I picked out this recipe to try over the holidays when I home from college for winter break. My mom made the cookies after finding the recipe in the kitchen and remembering my excitement.
Since I bake with no gluten, I’m wondering how these will turn out with gluten-free flour.
I don’t have much experience substituting with gluten-free flours, to tell you the truth. We were under a major fruit fly attack, so I made a double batch of the batter a few days ago to get rid of some bananas, but had no time to bake the cookies right away.


Funemployment brought out my lazy, indulgent side; whipping myself back into shape has proven a painful process.
I have been trying to eat healthier with more nuts and oatmeal type stuff and this is right down my alley. I only added one tablespoon peanut butter (I loove peanut butter), and the dough was the best cookie dough I ever ate! Taste good like banana and like oats, and the cinnamon and the peanut butter perfect the taste. I never got around to making the cookies, but to my surprise, a box arrived at my apartment this morning, it was filled with 2 dozen of these cookies!
I’ve been wondering lately if I could substitute mashed strawberries for bananas, so I’m glad to know that it worked for this recipe, at least!
I left out the egg and butter, upped the banana some, and actually meant to use the brown sugar but forgot it… it was still delicious! I feel like my grandmother when I do that, but it’s so much easier to resist temptation that way!
Oh, I veganised It because I’m a vegan, with an Egg-Replacer and margerine.I love oat-cookies, I love bananas, I love cinnamon, I love pb and I love chocolate!! I made half with chocolate chips and half without, and even I love chocolate, these without taste even better to me!


I love the banana and dark chocolate combo, but unfortunately when I got to that step, my ripe banana was missing from the basket!
I will try to make them with a mix of brown rice flour, almond flour and maybe some other kinds of gf flours to see how they turn out. I don’t usually run calorie counts on recipes but I bet your estimate is about right.
In a medium bowl, whisk together flour, oats, baking powder, baking soda, salt and cinnamon.
I used an old-fashioned egg-beater but if you’re lucky enough to have an electric mixer, cream the butter and sugar on medium speed.
And if you use more banana, you can eliminate some sugar since the natural sugar in the fruit makes it sweet enough. Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.



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