Oatmeal-Raisin-Molasses Cookies

Name: Oatmeal-Raisin-Molasses Cookies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 30 muffins, 30 serving(s)
Ingredients: 1 cup almond meal; 1 cup walnut meal; 1 cup amaranth flour; 1 cup rolled oats; 1 cup raisins; 1 tablespoon baking soda; 2 teaspoons salt; 1 cup molasses; 3 bananas, mashed; 1/4 cup honey

Submitted by wormwood

"Gluten free, vegan (I'm using some honey, but you could sub more molasses if you don't do the honey), soy-free and corn-free! I make these to fit my and my boyfriend's crazy diet. I made them into both cookies (spoonfuls on an oiled cookie sheet) and "muffins" (in paper muffin cups because it's so easy to clean up). The cookies spread quite a bit and were hard to get off the sheet - the muffins worked better because they were contained in the paper cups. They don't "rise" - there's no wheat. They end up very chewy!"

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Ready In:: 1hr
Ingredients:: 10
Yields:: 30 muffins
Serves:: 30

ingredients

1 cup almond meal
1 cup walnut meal
1 cup amaranth flour
1 cup rolled oats
1 cup raisins
1 tablespoon baking soda
2 teaspoons salt
1 cup molasses
3 bananas, mashed
¹⁄₄ cup honey

directions

Mash the bananas, then mash the honey and molasses into the bananas.
Mix the dry stuff and add it to the wet.
Spoon into paper lined muffin tin - about half-full. Makes about 30 little muffin/cupcakes.
Bake about 25-30 minutes at 350°F I like them well-done, if you like squishier cookies, cook for less time.