Microwave Skinny Cookies

I recently visited my niece, Gia, and her family, in Canada and she brought us to Kelly's Bake Shoppe. Their most popular cookies are the so called Skinny Cookies.  Our gracious and resourceful hostess Gia had to research the recipe since their cookbook did not feature this.  She came upon this recipe from the web. She was preparing a batch before we left and I was convincing her they can be baked in the microwave. Thus I was challenged to prove it to her and came up with my own adapted recipe.

Austin, Dion, Gia and Rayshawn at the Botanical Garden, Ontario, Canada

I did tweak the recipe with several substitutions among which is swapping flour and coconut flakes for the oatmeal since I am allergic to the latter if I ingest a large amount. (and who can resist cookies with chocolate chips!).  The cookies are called Skinny Cookies since no sugar or butter or eggs or dairy are added to the batter.  To make it gluten free, stay with the use of oatmeal or use gluten free flour.  BTW my picky taster, my husband, gave the cookies two thumbs up.  It was that good, he ate one of four while I could not resist finishing the rest. Tsk, tsk.

Microwave Skinny Cookies

4 large cookies

• 1 banana
• 1/4 cup flour (or 1/2 cup oatmeal or gluten free flour)
• 1 tsp baking powder
• 1/4 cup coconut
• 2 tbsp non dairy milk
• 1 tbsp chocolate chips 
• 1 tbsp raisins 
• 1 tbsp nuts

Mix all the ingredients in a small bowl.  Place them in four round shapes into a microwave safe plate with space between them and the center of the plate empty.  Microwave for four minutes. (I used a 1100 W oven).

Here are the nutrition facts to prove that it is skinny and healthy.  Just use moderation and not eat all in one seating like I did.

Nutrition Facts

Serving Size 49 g

Amount Per Serving

Calories 97 Calories from Fat 32

% Daily Value*

Total Fat 3.6g 6%

Saturated Fat 1.9g 10%

Cholesterol 1mg 0%

Sodium 19mg 1%

Potassium 264mg 8%

Total Carbohydrates 15.4g 5%

Dietary Fiber 2.1g 8%

Sugars 5.7g

Protein 2.2g

Vitamin A 0% • Vitamin C 4% Calcium 6% • Iron 7%

Nutrition Grade A-

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Very low in cholesterol
• Low in sodium
• High in manganese
• High in phosphorus
• High in vitamin B6

Bad points

• High in sugar

Microwave Korean Sweet Potato Pancakes (Gluten Free)

This was inspired by the recipe for Korean Savory Pancakes found in the wonderful food blog Spicy Perspective.  These savory pancakes are vegetable laden Korean delicacy. The list of ingredients in this particular online source called for flour and eggs.  I try to adhere to a plant based approach to eating in which eggs are not used.  I also wanted to lower my consumption of non complex carbohydrates so I wanted the flour out.  I also wanted a microwave version and adding flour sometimes make the cookie or any dish tough if over cooked.  I wanted a more forgiving low maintenance microwaveable recipe that is reliable.

I have been successful with using banana in microwaved cookies and I thought of using it as the binder to take the place of eggs and flour in this recipe. Combined with mashed sweet potatoes, I envisioned the resulting product to have body. The presence of the salt and pepper and other vegetables would help make the patties or pancake savory plus dipping them in them in the spicy soy dipping sauce would also make you forget it has banana in the ingredients.   With the banana in the recipe, I skipped adding sugar called for in the original recipe.

The Korean pancakes are usually shallow deep fried but I decided to stick to microwaving to lower the fat content and just pan fry the microwaved patties using cooking spray to give more color to the surface of the pancake.  They are still soft not crisp but you would not mind that when you dip them in the Spicy Soy Dipping Sauce.  They are close to the fried version and healthier.

Microwave Korean Sweet Potato Pancakes  (Gluten Free)

Makes 5 small patties

Pancakes 

• 1 banana
• 2 medium sweet potatoes cooked (about 2 cups)
• 2 tbsp zucchini, julienned
• 2 tbsp red pepper, julienned
• 2 tbsp green onions, chopped coarsely
• salt and pepper to taste

Sauce

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp water
• 1 tsp sesame oil
• 1/4 tsp garlic powder
• pinch of red pepper flakes

Pancakes

• Mix in a bowl the banana and sweet potatoes.  Season with salt and pepper to taste.  Add the vegetables. 
• Microwave the mixture in the bowl for two minutes.  Shape into 5 large patties.  Arrange in a circle on a plate.  
• Microwave for 5 more minutes.  You can pan fry using cooking spray to crisp the cooked patties if you like.  Serve with the spicy soy dipping sauce.

Spicy Soy Dipping Sauce

• Mix all the ingredients in a small container.