These yummy, three-bite nuggets are moist, chewy and
delicious. They pack well for take-along lunches. Be sure to save some
for after-school treats, too!
1/2 cup unbleached white flour
1/2 cup whole wheat flour
1 tsp baking powder (non-aluminum, such as Rumford)
1 tsp cinnamon
1/2 tsp ginger
1 cup Succanet
1 cup rolled oats
2 T vegetable oil
2 T soy milk
1-1/2 tsp En-R-G egg replacer powder
2 T water
1 VERY ripe banana, mashed
Preheat oven to 350 degrees.
Lightly coat baking sheet with non-stick spray.
In medium bowl, stir together white flour, whole wheat
flour, baking powder, cinnamon, ginger, Succanet and oats. Add oil, soy
milk, egg replacer powder, water; stir. Add mashed banana and stir well
to mix completely. The dough will be rather stiff, but be sure to
incorporate all the dry ingredients into the wet.
Drop walnut-sized balls 2 inches apart on baking sheet.
(Since these cookies donít spread, I can fit 20 on the sheet I use!)
Bake 8-10 minutes. Cool completely on wire rack.
(If you prefer your cookies flatter, simply press the
cookies down with the spatula immediately after removing them from
1 cup of chopped nuts, any kind
1 cup raisins or dried currants
1/2 cup mini chocolate chips
For recipes that call for mashed bananas (breads,
muffins, or even smoothies and shakes) look for inexpensive, really ripe
bananas in the bargain bin of the produce section at the market and put
them in the freezer as soon as you get home. To thaw for use, simply set
on the counter for 20 minutes or so, then peel.
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