Cookies with bananas and molasses

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Do you like cookies? And are you weary of the strange flavor of the ones offered in supermarkets (don’t get get us started on how healthy they are)? We’ve got you covered, buddy!

  • 1 1/4 cup (312.5ml) of organic unbleached flour
  • 1 cup (250ml) of organic spelt flour
  • 1/2 tsp.(2.5ml) of cinnamon
  • 1/2 tsp.(2.5ml) of ground ginger
  • a pinch of salt
  • 1/3 cup (80ml) of vegan butter
  • 1/2 cup (125ml) of organic cane sugar
  • 1/2 cup (125ml)of organic blackstrap molasses
  • 2 bananas
  • 1 egg
  1. Preheat oven to 350º.
  2. In a bowl, mix in all dry ingredients.
  3. In another bowl, cream butter with sugar and molasses, then add the egg and the bananas. When it’s all well mixed, gradually add the dry ingredients.
  4. Place the cookie dough on a cookie sheet, the amount you want depending on the size of cookies you want.
  5. Place them in the oven for about 15min.

What are our readers’ thoughts on this recipe?

I adjusted the temperature of the water to my satisfaction. I’d want it to be less sweet and more chocolaty, but that may be just me. The texture was excellent, and there was not an excessive amount of liquid in the pan, which is required for bars like this to stick together. This was fine, however I would reduce the number of dates.

4 cup syrup (in this case). As you can see, our reader Maria L modified a recipe that had been modified by many others before her. You may modify it to your satisfaction by roasting the dates less or adding extra liquid (just 1 cup).

I went ahead and prepared it, however I was hesitant since I normally don’t like recipes I read on the internet because they tend to be quite dry. This one came out fantastically. I added a bit extra syrup, as most do, but it’s still lovely and moist.

This dish is delicious even without the chocolate chips. It’s similar to a gooey banana nut bread. Very tasty, and so simple!

[The] muffins were simple to prepare and delicious. I’d never cooked a gluten-free muffin before, but after experimenting with a few recipes, I decided to give this one a go.

It’s been nearly three weeks since my kid was diagnosed with celiac disease, and we’ve been eating gluten-free out of need rather than choice.

What could possibly go wrong with chocolate and bananas? I followed the recipe exactly the first time, but then added some dessicated coconut since I was wanting it. The second one is also excellent. I also substituted walnuts for the sunflower seeds; it was fantastic! This is one to cherish.

These are delicious!! I cooked these for breakfast this morning and ate three before noon!! Thank you very much.

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