Banana Muffin Cookies
1/2 one large banana or one small banana mushed
2 t Maple Syrup (pure!!! no HFCS)
1/2 t Vanilla Extract
3/4 to 1 C Whole Wheat Pastry Flour
1/2 t Baking Powder
1/2 t Baking Soda
1/2 t Cinnamon
3 Dates, chopped
1/8 C Walnuts, chopped
Preheat the oven to 350 degrees
Mush the banana in a good sized cereal bowl ( probably about 3-4 cups in size), it's okay to leave some small lumps because it gives the cookies some nice texture. Mix in the vanilla and maple syrup. Sift in flour, BP, BS, and cinnamon. If the batter is too dry, add some "milk" or water and if it's to liquidy, add some more flour (the batter is very sticky, think "thick muffin batter"). Try not to over stir because this will make the cookies tough instead of tender and soft. Fold in the dates and walnuts.
Scoop hunks of batter onto a greased cookie sheet (I got 3 cookies from this recipe) and flatten with a fork to about 1/2 an inch thick. Pop them into the oven for 10 min, it's fine if they're still a little mushy but you want them to brown a little on the bottom. Let cookies cool on a rack for 5 min. or, if you're like me, let them cool on a plate or in your mouth.
Raw Icing
1 1/2 T Raw Cashew Butter
1 t Raw Agave Nectar
1 t Raw Maple Syrup
Mix all of the ingredients together and slather on cookies while they're still a bit warm. They take your cookies from just plain delicious to divine.
I hope you enjoy this recipe. It would make a great breakfast or snack and you don't have to feel guilty about anything.
3 comments:
Hey, nice blog! I'm going to start eating healthier, so I'm bookmarking your blog to keep up with your recipes and whatever else. Good stuff (this is actually the first blog I've bookmarked... :)
Thanks for bookmarking my blog! I plan to post tons of healthy recipes and meals, so I hope I don't disappoint.
These look marvelous!!
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