Friday, May 24, 2013

banana power cookies

I am obsessed with these cookies. 

Yesterday I made a third batch in four days. 
They're chock-full of grains and seeds and nuts and fruits and the best thing is they're sugar-free! Oh and did I mention they're delicious? And good for you? 
AND you could even eat one for breakfast. Or four. Whatevs.
This recipe is incredibly versatile and the original called for brown sugar which I halved and then ended up substituting honey and they still taste fantastic. They have a slightly muffin-y texture which I personally love. You can add or take away the things you like or don't like and they'll probably still turn out fantastic. I've tried it without sunflower seeds and without walnuts and added almonds and extra raisins. You could add nutmeg and ginger if you wanted to. I've done it with or without the milk powder {it just adds a bit more protein to the cookie}. So versatile. My favourite kind of recipe.

Banana Power Cookies
adapted from Cooking Melangery

2 c. all-purpose flour
1 c. flaked coconut
1 c. oats
2 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cinnamon
3/4 c. honey
1/3 c. unsalted butter, at room temperature
2 very ripe bananas, mashed
2 eggs, at room temperature
1 c. golden raisins
1 c. dried cranberries
1 c. walnuts, chopped
2 tbsp. milk powder
4 tbsp. flax seeds
4 tbsp. sunflower seeds

Preheat oven to 325 degrees. Lightly grease two baking sheets. In a bowl, stir together the flour, coconut, oats, baking soda, flax seeds, salt and cinnamon. In a large bowl, cream the honey and butter with a wooden spoon until fluffy. Add the bananas and eggs and beat with a fork until blended. Stir in the flour mixture, about 1/2 c. at a time, then stir in the raisins, sunflower seeds, dried cranberries and walnuts {or whatever you're including in your cookies}. Spoon the dough by heaping tablespoonfuls onto the prepared baking sheet(s), spacing the cookies about 2” apart. Bake until golden brown, 12 to 15 minutes. Remove from the oven and let the cookies cool on the baking sheet(s) on a wire rack for about 5 minutes. Transfer the cookies to the rack and let cool completely. Store in an airtight container at room temperature for up to 3 days.

Depending on how big you make your cookies, you can get 24-30 cookies out of this recipe.


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