Total Time
50mins
Prep 20 mins
Cook 30 mins

The original recipe comes from Leanne Ely's "Healthy Foods" and had a different name. We've always called them "the everything cookie" at my house because there are so many things in this cookie! The recipe is forgiving, too. If I don't have pumpkin I use pureed prunes or another banana. You can use any kind of nuts or seeds (or a combination). You can use all whole wheat flour if that is all you have. These have some very good things in them and are a tasty treat. Cook time is approximate because, with as many cookies as this makes, you can't usually cook them in just one batch.

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees.
  2. Mix the mashed bananas, eggs, honey, molasses, pumpkin, and peanut butter in a bowl.
  3. Add the dry ingredients and mix them well.
  4. If it is too stiff, add a little water.
  5. Add the chocolate chips, raisins, and nuts and mix well.
  6. If is is too stiff, add a little water.
  7. Drop onto a cookie sheet you have sprayed with cooking spray and bake for 8-10 minutes or until golden brown.
Most Helpful

these are yummy kids gobbled them up. i did not know what kamut flour was so i used white flour

southern chef in louisiana January 16, 2004

My whole family loves these cookies. I actually make them for breakfast! The only change I made was to substitute shredded coconut for raisins, but that's just what we prefer. YUMMY!!! I like to use my ice cream scoop to plop these onto my parchment lined cookie sheets. I usually get about 16. Then bake both sheets for 9 minutes, rotate them and bake another 9 minutes. They're perfect every time!

pdantoinette March 27, 2010