Oatmeal Cookies

1 C mashed bananas
1 C confectioners (finely powdered) sugar
1 C brown sugar
1 T egg replacer + ¼ cup water
1 t vanilla
½ t salt
1 t baking soda
2 C whole wheat pastry flour
2½ C oats, rolled or steel cut or for oatmeal
2 or 3 C raisins, dates, chocolate chips, carob chips, dried fruit in any combination

Thoroughly blend bananas and sugars. Add egg replacer & water and beat thoroughly. Add in vanilla, salt, baking soda, flour, and oats, beating at medium speed after each addition. Stir in other ingredients. Press golf ball size scoops onto a non-stick baking sheet 2" apart. Bake at 400° F. for 8-10 minutes or until brown. Allow time to cool completely. Makes about 2 dozen cookies, depending on size.

Per cookie: Calories 155, Fat 4.80 (7% cff), Carbohydrate 140.2 g., Protein 12.96 g.

Healing Heart Hint

Save overripe or black bananas, peel them and then seal individually in plastic wrap and freeze. They can be thawed out for baking or blended while still frozen with fresh or frozen unsweetened berries to make a rich, ice cream-like smoothie.

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©2000 Dr. Neal Pinckney Healing Heart Foundation