Nutty Banana Drop Cookies

Name: Nutty Banana Drop Cookies
Yield: 24
Ingredients: 2/3 cup Whole wheat pastry flour; 2 Tbsp Soy flour; 2 Tbsp Wheat germ; 2 Tbsp Brewer's yeast; 1/3 cup Dry milk powder; 1 tsp Cinnamon; 1/2 tsp Powdered ginger; 1/2 tsp Nutmeg; 1/2 cup Light roasted cashews, chopped; 1/2 cup Lightly roasted sunflower seeds; 1/4 cup Vegetable oil; 5 Tbsp Honey; 1 ea Egg; 1 lg (about 1 cup) Banana, mashed; 1/2 cup Raisins or unsweetened carob chips (or some of each); as needed Peanuts or carob chips for garnish

September 22, 2001 Lynn R. - Home Cook

About

Very tasty cookies chock full of fruit and nuts and made with whole wheat flour. Great for lunch boxes and after-school snacks.

Yield: 24 cookies.

Ingredients

Whole wheat pastry flour		2/3 cup
Soy flour		2 Tbsp
Wheat germ		2 Tbsp
Brewer's yeast		2 Tbsp
Dry milk powder		1/3 cup
Cinnamon		1 tsp
Powdered ginger		1/2 tsp
Nutmeg		1/2 tsp
Light roasted cashews, chopped		1/2 cup
Lightly roasted sunflower seeds		1/2 cup
Vegetable oil		1/4 cup
Honey		5 Tbsp
Egg		1 ea
Banana, mashed		1 lg (about 1 cup)
Raisins or unsweetened carob chips (or some of each)		1/2 cup
Peanuts or carob chips for garnish		as needed

Directions

In a bowl, mix together the flours, wheat germ, yeast, milk powder, cinnamon, ginger and nutmeg. Set aside.
In food processor, blender, or mixing bowl combine oil, honey, egg, and mashed banana, and mix until light and fluffy.
Add the dry ingredients and process until combined.
Stir in the nuts, seeds, and carob chips or raisins.
Preheat oven to 325 F.
Drop the batter by teaspoonfuls onto two cookie sheets lined with parchment paper or greased with a few drops of liquid lecithin and oil.
Top each cookie with several peanut halves or carob chips. Bake for 12 to 15 minutes or until firm.
Transfer cookies to wire rack to cool.