I think it says enough that my entire batch of flattened puddle cookies was devoured by myself and my husband in one day (even if they were goo puddles that we had to scoop up off the parchment paper). The flavors, however, were stellar! I love coconut – I used coconut milk (the thin stuff) as the milk and that along with the coconut oil, chocolate, and pecans was amazing. I tried making these yesterday (with chopped pecans) and they turned out like little puddles of goo – but I think that’s because my “oat flour” was actually just regular oats I pulsed in the food processor, and I don’t think the “flour” I made was anywhere near fine enough.
But you could still eat the mix with a spoon.Īnyway, this is one site user’s experiences (I know I learn a lot from other comments). all have that “stickiness” as well that something like a banana or apple would lack. I would assume it would change the consistency as well. Once you start using bananas in my opinion you are moving more towards the banana butter recipes which in my opinion are amazing! I have never gone with banana + nut form, but have done many different variations on the banana + nut butters. Obviously this starts to change the recipe (as well as its ability to stick together) but you get the point. So for example I could lighten up the prunes and sub in unsweetened coconut (my most common sub/addition on many of the babies) or increase the nut side of the recipe. I have a tendency to adjust depending on mood. I don’t know if they are more sweet or less than dates, but I feel that they are less sweet than raisins. Hi Danielle – I can give you at least my experiences.