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Angie Mc
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Healthy Banana Cookies
Wheat, dairy, egg, and sugar free cookie...and a great way to use ripe banans. We replaced dried apricot for the dates and added some chopped pecan. Yum!
Love,
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Angie Mc
Maimeo to Henry! Dave's wife, mom to Mrs. Devin+Michael Pope, Aiden 20,Ian 17,John Paul 11,Catherine (heaven 6/07)
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Molly Smith
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It was so funny to see this post here today. This banana cookie recipe showed up in my email this morning. I had never even heard of banana cookies, and now I have two recipes in the same day!
On a side note, I love this food blog. The recipes I've tried have been great, and I love the appearance and ease of the blog.
(For some reason, I can't preview this post. I hope the links work!)
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Angie Mc
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That is funny, Molly. Your links work just fine. I'll show the food blog to my foodie dd...it looks great!
Love,
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Angie Mc
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stefoodie
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oh yay, angie and devin, did you make this just for us? 
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stef
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Jenn Sal
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Since I just used my bananas to make the bread recipe you and Devin shared with me, I will have to wait for these cookies! Already printed the recipe and put it in my binder!!! 
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Jennifer, Texas
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Angie Mc
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Jennifer, the kids will really enjoy making these - and no raw egg to worry about:).
Love,
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Angie Mc
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Lori B
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We've been making those banana cookies for years! The kids love them for breakfast with a glass of egg nog or hot cocoa
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Angie Mc
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Lori B wrote:
| We've been making those banana cookies for years! The kids love them for breakfast with a glass of egg nog or hot cocoa |
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I can totally see us making these for years to come...every time I see an over-ripe banana I will think about these cookies  .
So, Lori, do you have any other good-for-you snack/treat/child-friendly recipes that you would like to share? That would be great!
Love,
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Angie Mc
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JennGM
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We rarely have overripe bananas here, but your recipe is just perfect for our food allergies!
Have you tried with another dried fruit besides dates? I have raisins...
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Angie Mc
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JennGM wrote:
We rarely have overripe bananas here, but your recipe is just perfect for our food allergies!
Have you tried with another dried fruit besides dates? I have raisins... |
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Jenn, we've used dried apricots. I'm pretty confident that any dried fruit will do, including raisens. The comments at allrecipes described this recipe as very flexible. I'll let you know if we give it a try with raisens:).
Love,
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Angie Mc
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Lori B
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I have a few 
Most call for raw sugar, but since we don't eat candy or any refined sugars, I don't mind a little natural sugar.
Whole Wheat Cherry Cake
INGREDIENTS:
1/3 cup butter
2/3 cup raw sugar
1 egg
1 teaspoon vanilla extract
1/2 cup milk (we use rice milk- you can use any kind)
1 1/4 cups whole wheat flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups sour cherries, drained (NOT maraschino cherries)
1/2 cup chopped walnuts (optional)
1. Preheat oven to 350*. Butter and flour a 9 inch square or round cake pan.
2. Stir together the flour, baking powder and salt. Set aside.
3. In a large bowl, cream together the butter and 2/3 cup sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Beat in the flour mixture and the milk. Stir in cherries and chopped nuts. Pour batter into prepared pan.
4. Bake for 40 to 50 minutes, or until done.
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Lori B
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Gingerbread Pumpkin Cake (or Muffins)
Makes one 9x9 snacking cake, or 24 muffins
1 cup raw sugar (or granulated)
2 eggs
1 cup pumpkin (not pie filling- pure, puréed pumpkin)
1/2 cup oil (we use olive)
1/2 cup soured milk (1/2 cup milk with 1/2 tsp. vinigar or lemon juice added- let sit 5min before using) or buttermilk
1 3/4 cups whole wheat flour
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1 tsp. ground ginger
1/2 tsp. each ground cinnamon, nutmeg, cloves and all-spice (or 2 tsp. pumpkin pie spice)
In a large bowl, whisk sugar, eggs, pumpkin, oil and milk until smooth.
In a medium bowl, whisk flour, baking soda, spices, salt and baking powder.
Stir dry ingredients into large bowl until blended.
Pour into lightly greased 9x9 square pan (or muffin pans).
Bake at 350* for about 35 minutes, or until set in middle. Let cool in the pan before cutting and serving.
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Lori B
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Breakfast cookies
1 cup butter or applesauce (the applesauce will change the consistency, but still be very yummy)
1 cup raw sugar (This makes a lot of cookies, so it works out to a very small amount per cookie. You could leave out the sugar altogether, but you would have to adjust the amount of dry ingredients)
2 eggs
1tsp vanilla
1 1/2 cups whole wheat flour
1 tsp. salt
1 tsp. soda
2 cups whole grain flakes (similar to cornflakes, but nutritious)
1 cup oatmeal
options: any chopped dried fruit, nuts, etc., up to one cup
Preheat oven to 375*.
Combine dry ingredients in large bowl.
Combine wet ingredients in separate bowl.
Combine and add cereals and optional ingredients (if any).
Drop by round spoonfuls onto ungreased cookie sheets.
Bake 8-10 minutes or until lightly browned.
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Lori B
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Soft Banana Cookies
3/4 cup butter
1/2 cup raw sugar
1 egg
1 tsp. vanilla
1 cup mashed bananas
2 cups whole wheat flour
1 tsp. baking soda
Optional: chopped nuts up to 1/4 cup
Preheat oven 350*.
In large bowl cream margarine and sugar, add egg, vanilla and bananas.
In separate bowl, combine flour and soda, then add to banana mixture.
Drop by teaspoonfuls onto lightly oiled cookie sheets.
Bake for 8 minutes, or until just beginning to brown around edges.
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Lori B
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Soft Pumpkin Cookies
2 cups canned pumpkin
4 1/2 cups whole wheat flour
1 cup raw sugar
1 cup butter
4 tsp. baking powder
2 tsp. ground cinnamon
2 tsp. vanilla
1/2 tsp. ground ginger
1/4 tsp ground cloves
1/2 tsp. baking soda
4 eggs
Optional: pecan halves
Preheat oven to 350*.
In large bowl, mix all ingredients until well blended.
Beat for a minute or two longer.
Spoon 2tblsp. of batter at a time into mounds on ungreased cookie sheets.
Press a pecan half into center of each cookie.
Bake for 18- 20 minutes until golden brown.
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Lori B
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Pumpkin or Applesauce Oatmeal Cookies
1 cup of EITHER canned pumpkin OR
applesauce
1/2 cup raw sugar
2 eggs
1 1/2 cups whole wheat flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
3 cups oatmeal
Optional: 1 cup raisins
Preheat oven to 350*.
Thoroughly mix pumpkin (or applesauce) and sugar, then beat in eggs.
Slowly mix in flour, soda and spices, then oatmeal and raisins.
Drop by spoonfuls onto lightly oiled cookie sheets.
Bake for 10- 15 minutes, until lightly browned and 'set'.
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Jenn Sal
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Lori,
That Whole Wheat Cherry Cake sounds very interesting!
Angie,
I'll be making the Healthy Banana Cookies tomorrow! I'll let you know.
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Jennifer, Texas
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Angie Mc
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Ask and you shall receive! Thanks for the recipes, Lori! I'm going to link this thread over at Our Lady's Loom and Home Arts.
Love,
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Angie Mc
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Jenn Sal
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Angie Mc wrote:
JennGM wrote:
We rarely have overripe bananas here, but your recipe is just perfect for our food allergies!
Have you tried with another dried fruit besides dates? I have raisins... |
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Jenn, we've used dried apricots. I'm pretty confident that any dried fruit will do, including raisens. The comments at allrecipes described this recipe as very flexible. I'll let you know if we give it a try with raisens:).
Love,
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I just made them with raisins and they taste great! I think I may chop the raisins next time or try something smaller. They seemed to fall apart pretty easy. It may have nothing to do with the raisins, but I would like to try something different next time. They were much sweeter than I thought! My daughter didn't mind that at all!
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Jennifer, Texas
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anniemm
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Angie, thanks for posting this! I have some in the oven right now and I'm sure my girls will be excited to have a delicious snack when they wake up from naps!
I used raisins and added cinnamon, allspice, wheat germ, and extra oatmeal since the bananas I had were extraordinarily huge!
I can't wait to taste them! 16 minutes to go!
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Topic: Healthy Banana Cookies
