Recipes Deserts Cookies

Ingredients used :

• 2 medium sized bananas
• 1/4 cup honey
• 1/2 cup molasses
• 1 tablespoon corn starch
• 1 teaspoon vanilla
• 1 cup whole wheat flour
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon cloves
• generous handful each of raisins, chopped walnuts, chopped pecans, sunflower seeds, chopped prunes, chopped almonds, or whatever else you may have at hand
• 3 cups quick oats
• 1/2 cup applesauce
• 1/4 cup water
  
  
  
  
  

Preparetions:

Heat oven to 350 degrees. Mix thoroughly bananas, molasses, honey, corn starch, applesauce, water, and vanilla. Stir in remaining ingredients, leaving the oats and seeds/nuts until the end. Lightly spray cookie sheet with Pam, or other non-stick vegetable spray. Dough will be heavy and 'grainy', more of a dough than a 'batter.' Form 'dough' into 16 balls, and flatten and shape into large, round cookies. Bake for 12-15 minutes, until bottoms are lightly browned and cookie holds together. Cool, and enjoy!
The basis for this recipe came from an Oatmeal cookie recipe in the Betty Crocker cookbook. I 'veganized' it, and added a bunch of 'nutrition' that I had on hand (substituting the flours, eggs, and butters, and adding the seeds and nuts). What turned out was a yummy, chewy, cereal bar type cookie. The dough can also be pressed into a shallow cookie pan, baked, and cut into 'cereal bars.'

Serves: 16
Preparation time: 1/2 hour

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