The changes I made to the recipe was that I substituted molasas for the honey, used cinnamon as the spice, and used all purpose flour. I could not find whole wheat flour at the store.
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These cookies have:
- 1 cup (85 g) quick oats or old-fashioned whole oats
- ½ cup (70 g) all-purpose flour
- 2 teaspoons cinnamon
- 1 tablespoon chia seeds
- ¼ teaspoon baking soda
- 1 large banana, about 1/2 cup
- ½ cup (125 g) peanut butter
- ½ cup (112 g) Molasas
- 2 tablespoons (30 ml) milk
- 1 teaspoon vanilla extract
- 1/2 cup (75 g) raisins
- 1/2 cup chocolate chips
- Preheat the oven to 350º F (180º C).
- In a large bowl, stir together the mashed banana, Peanut butter, molasas, milk, and vanilla until well combined. Mix in the remaining ingredients. The will be dough is thick and heavy.
- I used a cookie scoop I had placed on a cookie sheet that is lined with parchment paper or a silicone mat ( or a greased cookie sheet). You will have to flatten each cookie to about 1 inch thick. They won't raise or spread much I had smaller cookies, so I baked them about 10 minutes, or until the ends are brown. Let them rest on the cookie sheet for a few minutes.
These are breakfast cookies, so they are going to be a little more dense than your traditional chocolate chip cookie. However, they are healthier.
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