Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, macrobiotic whole wheat banana cookies. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Course Cookies, Dairy Free, Dessert, Whole Grain. Keyword banana oatmeal chocolate chip cookies. Baking for a gluten free, nut free, grain free and dairy free client.
Macrobiotic Whole Wheat Banana Cookies is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Macrobiotic Whole Wheat Banana Cookies is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook macrobiotic whole wheat banana cookies using 4 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Macrobiotic Whole Wheat Banana Cookies:
- Make ready 50 grams Whole wheat flour (superfine)
- Take 50 grams Fresh almond flour
- Take 1 tbsp Maple syrup (or your choice of natural sweetener)
- Prepare 1 medium Banana
Whole Wheat Oatmeal Cookies No Sugar Recipes. Vegan banana oatmeal cookies that are soft and chewy and packed with banana flavor. Ripe banana is key to the success of these cookies. Ripe means yellow everywhere and lots of spots.
Instructions to make Macrobiotic Whole Wheat Banana Cookies:
- Combine all the ingredients in a food processor and process till the dough has the soft texture of your earlobe. (Adjust the amount of whole wheat flour as needed depending on the size of the banana.)
- Roll out the dough to fit on your baking tray to a thickness of about 1 mm. Using a pizza cutter, or a similar utensil, cut them into desired shapes.
- Poke holes into the dough with a fork. Bake in a preheated oven at 180℃ for about 20 minutes. Allow them to cool on the baking tray.
I did replace the all-purpose flour with whole wheat, and I used applesauce instead of vegan butter. But these whole wheat banana pancakes present quite the competition. I make a big batch every so often to freeze and keep on hand for busy weekday Whole Wheat Flour: All-purpose flour definitely works, but whole wheat flour provides a hearty whole grain base for these banana pancakes. These light and fluffy whole wheat banana pancakes take breakfast to a whole new level! You'd never guess that they are healthy!
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