His Bubbie (Grandma in Yiddish) always makes a special batch of oatmeal cookies for him when she comes to visit. No matter how many times I make the same cookies, they are still called Bubbie’s Cookies. I thought I would try some banana in them to make them even more moist. They are delicious and since they are a derivative of my mother’s recipe I thought I would have a little fun with the name. I am sure she will appreciate the tribute to her!
One of the ingredients in this recipe is Amazake. If you have never tried Amazake… Oh, what you have been missing! It is a milkshake that is made from brown rice and is actually good for you. It is gluten-free, high in fiber, protein, complex carbohydrates, as well as the B vitamins niacin and thiamin, and is low in fat. Amazake has an abundance of active enzymes that pre-digest proteins, fats, and complex carbohydrates into simple amino acids, fatty acids, and simple sweet sugars. We purchase our Amazake at Mom’s Organic Market in the refrigerator section. To find Grainaissance Amazake in your area or to print out a coupon click here .
These cookies are so healthy that we sometimes eat a few for breakfast. Enjoy!
1½ cups of whole wheat pastry flour
1½ cups of rolled oats
¼ teaspoon sea salt
2 tablespoons of almond butter (optional)
1 cup of almond shake amazake (we use the Grainaissance brand)
3 tablespoons of canola oil
¾ cup of brown rice syrup
1 teaspoon pure vanilla extract
2 whole ripe bananas
1. Preheat your oven to 375° F and lightly coat a baking sheet with a canola baking spray.
2. Combine the flour, oats, and salt in a large sized bowl. Stir well.
3. In a separate bowl, combine the oil, rice syrup, bananas, almond butter, amazake, and vanilla. Whisk thoroughly.
4. Combine the dry and wet ingredients, folding them together.
5. Take a cloth towel and cover the bowl and set aside for at least an hour. This process allows the cookies to rise.
6. Place teaspoonfuls of the cookie dough onto the baking sheet.
7. Bake at 375° F for 15 to 20 minutes being careful not to overcook. It is better to under bake than to over bake with this cookie recipe. You want them to be slightly golden around the edges and chewy when eaten.
This recipe yields 2 dozen cookies.
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