Prep 15 mins
Cook 15 mins
Portable power from peanuts,pine nuts and pecans. No white flour or oil! They're even good as a low fat breakfast on the go. These are a wanna-be entry for the Ready Set Cook #11 contest.
- 1 cup pecans
- 1⁄4 cup honey
- 2 egg whites
- 1 teaspoon baking soda
- 1⁄2 teaspoon cayenne pepper (do NOT omit-these give an important zip)
- 2 bananas
- 1⁄3 cup crunchy peanut butter
- 1 cup firmly packed brown sugar
- 3 cups oats (or your favorite breakfast cereal)
- 1⁄2 cup pine nuts
- 1⁄2 cup dark chocolate chips (optional)
- Preheat oven to 350 degrees.
- Put pecans in food processor or blender,and mix until you have a mealy paste that's sticking to the sides of the bottom; turn off the machine and scrape it off the sides.
- Add next seven ingredients and mix, making sure the bananas get completely pureed.
- Add in the oats or cereal.
- Pulse in the pine nuts and chocolate chips (or stir in by hand) so they don't get crushed.
- Drop by tablespoons on greased cookie sheets.
- Bake for 15 minutes or until just starting to turn brown; cool for 5-10 minutes before removing from cookie sheet to avoid breakage.
This recipe gets my vote. The batter was uber sweet and I was thinking that DS might have some cookies but once baked the sweet factor had mellowed a lot. For my personal taste I would still cut back a bit on the sweetness by using 1/2 the honey. For the brown sugar I used Splenda Brown Blend in half the amount the recipe asks for. DO add the cayenne, you won't be sorry. I made a half recipe and got 20 good sized cookies. Old fashioned oats were my cereal of choice. Made for Photo Tag.