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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Adapted from Baking Bites, who says: These are easy to put together and, because the recipe is both low-fat and fairly small, you don’t have to have any guilt about keeping them around the house. They’ll stay fresh for several days when stored in an air-tight container. Read more . Ingredients:
1/2 cup all purpose flour |
1/2 cup whole wheat flour |
1/2 tsp baking powder |
1/2 tsp baking soda |
1/4 tsp salt |
2 tbsp shortening |
1/3 cup sugar |
1/3 cup brown sugar |
1 tbsp golden syrup |
1 small-medium mashed banana |
1 egg replacer |
1 tsp vanilla extract |
1 1/2 cups rolled oats |
1/2 cup raisins, soaked and drained |
Directions:
1. Preheat oven to 350F and lightly grease a baking sheet.
2. In a small bowl, whisk together flours, baking powder, baking soda and salt.
3. In a large bowl, cream together the margarine and sugars.
4. Beat in syrup, banana, egg replacer, and the vanilla extract.
5. Gradually add in the flour mixture.
6. Stir in the oats and raisins.
7. Drop dough by tablespoonfuls onto prepared baking sheet.
8. Bake for 11-14 minutes, until set and lightly browned.
9. Let cookies cool for about 5 minutes on the pan before transfering them to a wire rack to cool completely.
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