Prep 20 mins
Cook 15 mins
These awesome cookies have the Picky Sibling Seal of Approval. They're sweet, chewy, and just plain GOOD!, and because they're made with whole grains, honey and fruit -- no refined anything -- my dessert-loving brothers and sister can have as much as they want! (Well, within reason, of course.) Oh, and they're egg- and lactose free. :-) I bake these on a Pampered Chef baking stone, so the cooking time will probably be less if you use a regular metal baking sheet. This recipe is the result of playing around with MartiniQueeni's Ginger Oat Cookies -- they're definitely different enough to claim as my own recipe, but a lot of the ingredients and proportions are similar. So if you like these cookies, try hers too!
- 1 medium ripe banana
- almond butter or natural-style peanut butter
- 1⁄2 cup honey
- 2⁄3 cup unsweetened applesauce
- 2 teaspoons vanilla
- 2 cups quick oats
- 1 cup white whole wheat flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1⁄2-1 cup dried currants or 1⁄2-1 cup raisins
- Mash banana in glass measuring cup; add enough almond butter to make 1/2 cup.
- Combine banana/almond butter mixture, honey, applesauce and vanilla in small bowl.
- Combine remaining ingredients in large bowl, add banana mixture, and stir until completely blended.
- Drop by tablespoonfuls on greased baking stone (or sheet); flatten slightly.
- Bake at 350° for 15 minutes, or until done.
I didn't use the "butter" suggestions. Also, left out the honey because of diabetes and increased the applesauce. But, all in all, the cookies turned out wonderful.
Very great...I made it for my parents who were on a vegan no-fat diet, and it was a life-saver for them! We used agave syrup as a sweetener instead of honey, but thanks for the recipe :)
Sorry. We didn't like these very much. They weren't sweet and had little crispness. After storing in a zipbag for a couple of days they were falling apart. The only change I made in the recipe was in using craisins instead of raisins.