Date: Wed, 06 Oct 93 18:39:54 PDT
From: J. Ari Kornfeld (email@example.com)
Tina posted some cookie recipes a couple of weeks ago (taken from
Eating Well magazine.) well I played with the recipe a bit and came up
with the following. I really like the results.
Last batch I accidentally skipped the egg replacer and the cookies
still came out great! so they are excluded here too. You may want to
experiment with this for different textures.
1/2 Cup packed brown sugar
1/2 Cup Honey
2 large bananas (at least two cups mashed)
1 Tbsp vanilla extract
3/4 Cup chopped dates
2 Cups rolled oats, toasted
1/2 Cup rolled wheat flakes, toasted
1 Cup cake flour (all-purpose is okay but not as tender)
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
some whole wheat flour (see instructions)
oven: 350 F
line 2 baking sheets with parchment or coat with non-stick spray
or use a non-stick tray.
Toasting oats: Heat a large skillet over medium/low-high flame and
add half the oats. Toast, stiring frequently until the oats begin
to color and become fragrant (5 minutes or so).
Mash bannana and mix with wet ingredients and brown sugar. If
banana isn't overripe microwave a bit to make it mushy (30 seconds?)
Toast the grains a cup at a time and add them to the wet mixture as
the next batch is toasting. (This allows the grains to soak up some
Stir in remaining ingredients.
Pour some whole wheat flour into a dish. Scoop up around a
tablespoonful of the dough and dip one side into the whole wheat
flour. Stick the floured side onto the baking sheet (this will
prevent sticking both during baking and during storage.)
Bake for 10-12 minutes, or until lightly browned. Transfer cookies
to a wire rack to cool. Makes 3 dozen cookies.
Storage: I have had no problem storing these cookies for several
days. Store in an airtight container.
Notes: Because there is no fat to help them spread, the cookies will
be kind of lumpy. Do toast the oats, it ads depth to the flavor.
ALTERNATIVE: Take the original recipe and substiture one bananan for
the apple sauce. This produces a very dry (crunchy) cookie as opposed
to the chewy cookies of this recipe.