Thursday, July 11th, 2013...5:03 am

Banana Maple Cookies

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banana cookie small 2

I have two teenage boys that run cross country every weekday morning. If you have ever been around teenage boys, you know they can eat a lot (at least mine do!), and if you add in running several miles a day in the summer, then you know that you better plan on having a TON of food in the house ready to eat every day. I try to have lots of snacks on hand to help refuel their growing bodies and this cookie is one delicious snack that you can feel good about them eating. Sometimes I make the cookie dough and bake one batch at a time, keeping the dough in the refrigerator, so the cookies are fresh every single day. We all love these cookies.

Banana Maple Cookies

3/4 c. whole wheat flour

1 c. plus 1 tbsp. all-purpose flour

1/2 tsp. baking soda

3/4 tsp. salt

1 tsp. cinnamon

1/2 tsp. nutmeg

1 1/4 c. oatmeal

2 tbsp. raw millet

3/4 c. walnuts, chopped coarsely

1/2 c. plus 1 tbsp. Earth Balance, softened

1/4 c. sucanat

1/2 c. pure maple syrup

1 c. mashed banana

egg substitute for 2 eggs (I used the Egg Replacer brand)

Preheat oven to 350 degrees. Prepare a cookie sheet with parchment paper. Mix up the substitute for the eggs in a small bowl and set aside. In a large bowl, combine the first six dry ingredients, through the nutmeg. Add in the oats, walnuts and millet and stir to combine. In a separate small bowl, add the softened Earth Balance, sucanat, pure maple syrup, banana, and egg substitute. Mix these wet ingredients together well. Add the wet into the dry and mix until well combined. The dough will be stiff. Use a cookie scoop or form golf ball size cookies and put on the prepared pan. They do not spread too much, so you can place them about one inch apart. Place in oven and cook for 8 – 10 minutes, until they are barely turning brown. Let cool for 10 minutes. Enjoy!



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