Title: Banana-Date-Oatmeal Cookies
Categories: Lowfat Cookie
Yield: 4 Servings

1/2	c	Packed brown sugar
1/2	c	Honey
2	lg	Bananas (at least two cups
		Mashed)
1	tb	Vanilla extract
3/4	c	Chopped dates
2	c	Rolled oats, toasted
1/2	c	Rolled wheat flakes,
		Toasted
1	c	Cake flour (all-purpose is
		Okay but not as tender)
1	ts	Baking soda
2	ts	Ground cinnamon
1/2	ts	Salt

some whole wheat flour (see instructions)

oven: 350 F line 2 baking sheets with parchment or coat with non-stick spray or use a non-stick tray.

Toasting oats: Heat a large skillet over medium/low-high flame and add half the oats. Toast, stiring frequently until the oats begin to color and become fragrant (5 minutes or so).

Mash bannana and mix with wet ingredients and brown sugar. If banana isn't overripe microwave a bit to make it mushy (30 seconds?)

Toast the grains a cup at a time and add them to the wet mixture as the next batch is toasting. (This allows the grains to soak up some moisture.)

Stir in remaining ingredients.

Pour some whole wheat flour into a dish. Scoop up around a tablespoonful of the dough and dip one side into the whole wheat flour. Stick the floured side onto the baking sheet (this will prevent sticking both during baking and during storage.)

Bake for 10-12 minutes, or until lightly browned. Transfer cookies to a wire rack to cool. Makes 3 dozen cookies.

Storage: I have had no problem storing these cookies for several days. Store in an airtight container.

Notes: Because there is no fat to help them spread, the cookies will be kind of lumpy. Do toast the oats, it ads depth to the flavor.

ALTERNATIVE: Take the original recipe and substiture one bananan for the apple sauce. This produces a very dry (crunchy) cookie as opposed to the chewy cookies of this recipe. Date: Wed, 06 Oct 93 18:39:54 PDT From: J. Ari Kornfeld

Converted to MM format by Dale & Gail Shipp, Columbia Md.

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