Armageddon and cookies

The Winter 2017 Armageddon was obviously scheduled for mid-March 2017, in northeastern U.S.A. 

Here are some pics from early this morning. Since then, much more snow came down and obliterated every recognizable mark of the landscape around the house.

 I believe that I have four feet of snow outside my door. In addition to spending four hours of shoveling mountains of snow, I also cooked and experimented with a new recipe for high fiber cookies. 

The cookies turned out to be edible, even though I did not add sugar other than the one contained in the chocolate chips, and the natural sugar in the raisins, bananas and unsweetened applesauce.  

I encourage you to try your own version of low sugar, high fiber cookies. But be warned that if you have a sweet tooth, you will be disappointed. 

However, it is never too late to start training your palate to low-sugar treats. One day you will be amazed to discover that you no longer crave the sugar-loaded processed foods in the store.

High fiber cookies

You need:
2 eggs
1 cup unsweetened applesauce
3 ripe bananas, mashed
1 cup whole wheat flour
3 Tbsp baking cocoa powder
1 ½ tsp baking soda
1 ½ cups oats
½ cup raisins
½ chocolate chips
½ cup chopped walnuts

Instructions:
Beat two eggs together with the mashed bananas and applesauce. Mix together the flour, baking soda, cocoa powder and add these to the banana-egg mixture. Finally,  add the chocolate chips, walnuts, raisins and oats. If the mixture is too wet, add a bit more oats. With clean and wet hands, form clusters and drop on oiled cookie sheets. Bake for approximately 13 minutes at 350°F.