Banana Oatmeal Scookie REMIX

What do you get when you cross a scone with a cookie? A SCOOKIE!

I took my traditional Scookie recipe and made a few changes. I removed the EGGS and replaced them with Flax Seed Eggs. I changed the flour mixtures as well. The result…moist, chewy, and light texture!

ORIGINAL: http://healthyrecipevariations.blogspot.com/2015/01/banana-oatmeal-scookies.html

Modifications: IN CAPS

1 CUP BOB’S RED MILL GLUTEN FREE ALL PURPOSE BAKING FLOUR

1/2 CUP PAMELA’S BAKING AND PANCAKE MIX
2 cups oats (uncooked)
1/3 cup flax seed meal
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup melted butter
1/3 cup brown sugar (if you use honey, increase flour to 2 cups) (this step can be omitted…especially if you use very ripe bananas)
1 FLAX SEED EGG (I TBSP GROUND FLAX SEEDS + 3 TBSP WATER … STIR TO COMBINE AND LET SIT FOR 5 MINUTES)
3 large mashed bananas (overripe is best)

OPTIONS: Add 1 cup of raisins or diced dates

HINT: For ease of clean-up, use parchment sheets to line your cookie tray!

Instructions:

1.     Preheat Oven to 400 Degrees

2.     Combine wet ingredients in your stand-up mixer

3.     Add dry ingredients 1 at a time and mix just till combined … do not over process!

4.     Cook for 10-15 minutes depending on size…the larger they are…the more SCONE-LIKE they are!