Only Oat Chocolate Chip Cookies

Adapted from chocoloatecoveredkatie.com

2 1/3 c oat flour
1/2 c white sugar
1/2 c brown sugar
1/2 t salt
1 t bkg soda
1/2 c coconut (opt)
chocolate chips (couple generous handfuls)
2 t vanilla
1/4 c milk
2 eggs

Mix dry ingredients well. Add wet ingredients and stir to combine. Scoop onto cookie sheet 1-2 inches apart. Bake at 380 degrees for 7-8 minutes or until look almost done, then let cool on pan for 10 minutes before removing to cooling rack. Yield 46 cookies using my small cookie scoop.

Bowl-of-Oatmeal Banana Bread

Adapted from this recipe. I reduced the sugar because I don't like banana bread too sweet, and I changed the flour to oats ratio. This is my new favorite banana bread recipe!

• 3 very ripe bananas
• 1/2 cup packed brown sugar
• 1/4 cup oil
• 2 large eggs
• 1 tsp. vanilla
• 1 cup quick oats 
• 1 cup flour (I usually use half all-purpose, half whole wheat)
• 1 tsp. cinnamon
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup chocolate chips

Preheat oven to 350. Mash bananas with brown sugar, oil, eggs, and vanilla (I use my immersion blender for this step). Pour oats and flour on top of wet mixture. Gently stir cinnamon, baking soda, and salt into the flour, then mix all ingredients together until just combined. Fold in chocolate chips. Pour into a greased loaf pan. I like to sprinkle an extra handful of chocolate chips and some oatmeal on top, and some coconut for a special treat. Bake for 50-60 minutes or until a toothpick or knife comes out clean. Cool for a few minutes before cutting. Enjoy!

Flourless PB Chococolate Chip Muffins

We gobbled these up! They are a great, healthy snack. (Or they would be if you didn't eat them with ice cream, like Andy did!)

• 1 medium ripe banana, peeled
• 1 large egg
• heaping 1/2 cup creamy peanut butter 
• 3 T honey
• 1 T vanilla extract
• 1/4 tsp baking soda
• pinch salt, optional and to taste
• heaping 1/2 cup semi-sweet chocolate chips

Preheat oven to 400 F. Add all the ingredients except chocolate chips to a blender and blend until combined, about 1 minute. Stir in chocolate chips. Spoon by the heaping tablespoon into greased and floured mini-muffin tins. Bake for 8-9 minutes or until nicely domed and spring back when touched. A toothpick should come out with only a few crumbs and no dough. Let cool for 10 minutes for easy removal.

From http://www.averiecooks.com/