I make these cookies with whatever I have in the cupboard! I don’t like my cookies too sweet, so for a sweeter treat, feel free to substitute 1 cup brown sugar for the maple syrup.
Recipe yields 2 dozen cookies
1/4 cup canola oil
1/2 cup chunky organic peanut butter
1/2 cup maple syrup
2 spotty,over-ripe bananas
2 teaspoons vanilla
1 teaspoon cinnamon
1.5 tablespoons flax seeds
1/2 cup soy milk or any other non-dairy substitute.
1 cup whole wheat pastry flour
1/2 cup all-purpose baking flour (you can use 1.5 cups of wheat flour but prepare for a denser cookie)
1/2 cup oats (not quick-cook)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dark chocolate chips
1/2 cup chopped walnuts (or any other kind of nut)
1/2 cup unsweetened coconut (or substitute any kind of dried fruit)
Preheat oven to 350
In a large bowl sift flour, cinnamon, baking soda and salt
In a separate bowl, mix flax with soy milk
Cream together the oil, peanut butter, banana and syrup
Add soy/flax mixture to the oil mixture
Stir in the vanilla
Make a well in the center of the dry ingredients and add the wet. I don’t use a mixer, but you can if you would like. Mix until well incorporated, then add remaining ingredients.
Using your hands, roll the dough into 1 inch balls and then flatten onto nonstick cookie sheet.
Bake for 10-12 minutes
Let cool on pan for 5 minutes before removing.