Bittman says, "Different and amazingly good cookies that fall somewhere between banana bread and macaroons. The not-to-sweet oatstacks contain no sugar except for the natural sugars in the bananas, but if you have a real sweet tooth, you can roll the mounds of dough in sugar before you bake them. These are good vegan too: Just substitute vegetable oil for the butter." Sounded pretty good to me. ;-)
Since I am a huge fan of Bittman and his "Food Matters: A Guide to Conscious Eating" so I knew that I would like the follow-up cookbook. Bittman continues his philosophy of consuming a plant-heavy diet, full of fruits, vegetables, legumes, nuts, whole grains and unprocessed foods.
Bittman has 5 basic principles for healthy, conscious eating--all of which I support:
- Eat fewer animal products than average.
- Eat all the plants you can manage.
- Make legumes and whole grains part of your life.
- Avoid processed foods.
- Everything else is a treat--and you can have treats daily.
The recipes are the usual Bittman--simple and easy to adapt to your taste or what ingredients you have in your pantry. With lots of supporting material on cooking seasonally, setting up a pantry, making meals vegan, etc. it is a useful tome for anyone looking to eat mindfully. Another Bittman winner for me that I will be pulling out often to cook and get ideas from.
Adapted From "The Food Matters Cookbook" by Mark Bittman
(Makes 2 to 3 Dozen)
Time: About 30 minutes, plus time to cool
4 Tbsp (1/2 stick) unsalted butter, melted, plus more for greasing the pans
3 large ripe bananas
1 tsp vanilla extract
2/3 cup rolled oats
1/2 cup chopped cashews or macadamia nuts
1 cup shredded, unsweetened coconut
1 tsp baking powder
1/4 tsp salt
Heat the oven to 350 degrees F. Grease 2 baking sheets with a little butter.
Put the bananas in a large bowl and mash them well with a fork or potato masher. Stir in the melted butter and vanilla. In a separate bowl, mix together the oats, nuts, shredded coconut, baking powder, and salt. Add the dry ingredients to the banana mixture and stir until just combined.
Drop tablespoon-sized mounds of dough about 3 inches apart on the baking sheets. Bake, rotating the pans as necessary, until golden brown, 12 to 15 minutes. Cool for about 2 minutes on the sheets before using a spatula to transfer the cookies to a wire rack to finish cooling. Store in a tightly covered container at room temperature for no more than a day or two.
Notes/Results: A soft and tasty little cookie full of good banana flavor. I did make a vegan version, using half of an Earth Balance Vegan Buttery Stick. I also wanted a bit of color in them, so I added 1/2 cup of mixed dried berries, which was nice. Not too sweet, tender and chewy--a couple of these little cookies make a great snack with a cup of tea. Bittman says to store them at room temperature for just a day or two, but I found that they freeze pretty well too. I will make these again--they would be fun with cacao nibs or dark chocolate chips in them too.
I thought I should send these delightful little bites of guilt-free goodness to the Alex at A Moderate Life's Tackling Bittman Blog Hop this week. My pal girlichef is hosting this month and also giving away a copy of this must-have book--follow this link for all of the details.