Tastes of the Outpost

Article by Robert Atkins

• 1/4c (59ml) butter
• 1/2c (118ml) peanut butter -or- almond butter
• 3 mashed ripe bananas
• 1 tsp (5ml) vanilla
• 2c (472ml) oats
• 1/3c (79ml) coconut (unsweetened)
• 1 tsp (5ml) baking powder
• 1/2 tsp (2.5ml) cinnamon
• 1/2 tsp (2.5ml) salt
• 1/2c (118ml) chocolate chips (or more!)

Directions

1. Soften and mix the butter and peanut butter on medium heat until well mixed.
2. Stir in vanilla and bananas mix well. Mix dry ingredients together separately, and then add to wet ingredients.
3. Add in chocolate chips last insuring that the mixture does not “completely harden”.
4. Place on cookie sheet about 1in (2.54cm) apart
5. Bake at 350F (176.6C) for 13 minutes.

In speaking to Tanya about this particular recipe, she said that she originally found it online about 2011 because she was looking for cookie recipes that did not use much sugar, thought it does use some chocolate chips but the real sweetness comes from the use of bananas, coconut, and the cinnamon which have a natural sweetness. Tanya says that she values alternative ingredients and loves to test them out. Tanya adds “You can add in other things you like as well. Usually if I add a nut or seed flour (ie. flax meal) I will reduce the amount of oats by the same amount” she also adds that if you want to really cut down on the sugar further, then you can add just a bit more coconut, cinnamon, and vanilla and cut down on the chocolate chips.