A not too sweet cookie that makes for a great in between meal snack.
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- 1Preheat your oven to 350 degrees F. Place the whole wheat flour, and the ground rolled oats (oatmeal) in a bowl and mix together. (The rolled oats can be ground in a blender on high speed. Be sure that the container is dry before grinding.).
- 2Add the nutmeg and cinnamon and mix well.
- 3Add the raisins and mix well to ensure that the raisins are not sticking together, and that they are thoroughly coated with the flour mixture.
- 4Place the apple juice and bananas in the container of a high speed blender. Cover and run at high speed until all the ingredients are thoroughly blended and smooth.
- 5Add about 3/4 of the banana mixture to the flour mixture and mix thoroughly with a stiff spatula or spoon. Gradually add a little more of the liquid mixture until desired consistency is reached.
- 6If the cookie dough is too stiff after adding all the liquid mixture, you may add more apple juice. A thinner dough will make a flatter cookie.
- 7On a non-stick or lightly oiled baking sheet, place the cookie dough in twelve equal sized "mounds." Smooth and shape each cookie with a spoon or spatula, as desired.
- 8Bake at 350 degrees F. for 30 minutes.
- 9Begin checking the cookies after 20 minutes of baking. The cookies should be firm, but not hard. Be careful not to over-bake. When the banana raisin cookies are baked, remove from the oven, cool, and enjoy!
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Nutritional Facts for Banana Raisin Cookies
Serving Size: 1 (59 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 118.6
- Calories from Fat 6
- Total Fat 0.7 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 2.6 mg
- Total Carbohydrate 27.1 g
- Dietary Fiber 2.8 g
- Sugars 10.8 g
- Protein 3.0 g