This is another delicious recipe using bananas, which I still declare that I’m not fond of (bananas that is, not these cookies). These cookies are relatively healthy (no sugar!), and are specifically formulated so that you can eat them for breakfast – how cool is that?! Two of these has done me for breakfast, though my hubby needed three. Handy to keep in your cupboard for when you’re feeling peckish but don’t want to go for junk food.
Makes 24 large cookies
- 2/3 cup well-mashed ripe banana (about 2 small bananas)
- 1 1/2 tbs ground flaxseeds (linseeds)
- 1/4 cup non-dairy milk (I use almond milk)
- 1/2 cup canola oil (I use almond oil)
- 1/2 cup brown rice syrup
- 1/4 cup agave nectar
- 1 tsp vanilla extract
- 2 cups plain flour
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp bicarb soda
- 1/2 tsp salt
- 2 cups quick-cooking or rolled oats (I used rolled oats)
- 1 cup pecan or walnut halves, tasted and coarsely chopped (I used walnuts, and didn’t bother roasting them)
- 1 cup dried cranberries
Preheat oven to 190c. Line two baking sheets with parchment paper.
In a large mixing bowl, combine banana, flax seeds, and non-dairy milk and mix until smooth. Mix in the oil, brown rice syrup, agave nectar, and vanilla. Sift in flour, cinnamon, nutmeg, bicarb soda, and salt and mix to form a moist batter. Fold in the oats, pecans/walnuts, and dried cranberries. The dough will be moist yet thick and sticky.
Drop scant 1/4 cups of dough about 5 cm apart onto the baking sheets. Spray the inside of the measuring cup with non-stick cooking spray to help release the dough from the cup. Use the back of a large measuring cup to press down cookies to about a 2.5 cm thickness.
Bake the cookes for 14-16 mins or until the edges begin to turn golden brown. Let the cookies cool on the baking sheet for 5 mins, then transfer to wire racks to cool completely. Store loosely covered as these cookies get rather soft if stored tightly covered. These cookes can stay fresh for up to 2 mths in the freezer, just seal tightly in plastic wrap. To thaw, just let sit at room temperature for 15 mins.
Source: Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz & Terry Hope Romero