It's #nationalchocolatechip day! Who doesn't love a good chocolate chip cookie!? If you're following an anti-inflammatory diet, I've got a great recipe that's delicious and guilt-free!
Anti-Inflammatory Oatmeal Chocolate Chip Cookies
Yields approximately 2 dozen cookies.
I love making these cookies as they can be easily tailored to your taste! This recipe is based off of the popular 5 ingredient cookies and is loaded with cancer protective, anti-inflammatory ingredients. You can add raisins for a traditional oatmeal raisin cookie. Dark chocolate chips are one of my favorite additions. You can add peanut butter or pumpkin (as well as spices like nutmeg and ginger) or baking cocoa for variety!
Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
The Basic Recipe
2 ripe bananas
2 c oatmeal*
¼ c walnuts (optional)
1 t vanilla
1 t cinnamon
*The amount may vary depending on the size of the bananas as well as the amount of any additional ingredients you include from the list below. Add the oats slowly while stirring until the dough forms a nice “clump”. There shouldn’t be lots of individual oats that stick to the side of the bowl.
Optional Ingredients
To vary the recipe you may add any combination of the following ingredients:
¼ c dark chocolate chips
2 T peanut butter
2 T pumpkin puree
2 T baking cocoa
1 oz raisins
Instructions
Mash the banana in a bowl with a fork or spatula. Add the vanilla any of the optional ingredients. Slowly add the oats until the desired consistency has been achieved. Feel free to taste the dough and add more of any of the ingredients to obtain a taste that is pleasing to you.
Spoon dough on to the parchment paper lined baking sheet. Bake for 14-15 minutes until the cookies are lightly browned. Enjoy!
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