The recipe didn’t specify what kind of flour to use, but I always try to use wholewheat flour so that’s what I’ve been using. The cookies are pretty dense that way, but I don’t mind since they are supposed to be healthy. I found that the cookies weren’t sweet enough the first time that I made them, so now I blend some dates into the liquids, before adding the dry stuff. Oh, and I add some Ener-G egg replacer as well.
The cookies are great, considering that they don’t have any oil/margarine or added sugar (just maple syrup). You can freeze them and pop them out a few hours before you want to eat them. Again, if you decide to make these, don’t expect them to be delicate and light little cookies. They’re hardy fellows but really great if you’re on the go and want something healthy and filling. I like being able to eat these for breakfast without feeling guilty!
- ⅓ cup natural peanut butter
- 2 ripe bananas (overripe is fine)
- 1 tsp vanilla
- 2 tbsp soy milk
- 2 tbsp maple syrup
- 6 small dates, pitted
- 1 vegan egg (Ener-G egg replacer works well)
- 2 ½ cups quick cooking or rolled oats
- dash cinnamon
- ¼ cup wholewheat (wholemeal) flour
- Pre-heat oven to 350 degrees.
- In a food processor, blend bananas, peanut butter, soy milk, vanilla, maple syrup, and dates.
- In a large bowl, mix remaining ingredients and stir-in liquid mixture and egg replacer until well combined.
- Drop spoonfuls of dough onto an ungreased cookie sheet and bake 13-15 minutes, or until done.