Ginger Oat Cookies (no White Sugar Added)

Recipe #120753

YIELDS: 26 cookies (small ice cream scoop, domed scoops)

COMMENT: Bake longer for crunchier cookies. Still chewy at 20min, so i bake around 10min more. Flatten cookies after 5min of baking coz it stayed ball shape. Still has white stuffs in the cookies, hard and chewy (not crunchy/crispy) like granola/protein/oatmeal bar. A hint of ginger and distinct cinnamon and banana taste.


CHANGES:
1/4 c pancake syrup + 1/4 c honey for 1/2 c molasses
reduce ginger to 1/2 t instead of 1 t
2 t of cinnamon instead of 3t
use 4 S bananas ( Line a bit above .25L on my FP)= 1 1/4c banana
add 1/4 c semi chop slivered almonds & 1/4 c craisins

RECIPE:
2 bananas (OR 2/3 cup canned pumpkin and 1/2 cup applesauce) (1 1/4c)
1/2 cup molasses
2 teaspoons vanilla
1 cup whole-wheat flour
2 cups oats
2 teaspoons baking soda
1 teaspoon ginger
3 teaspoons cinnamon

1. Mix all ingredients, drop by spoonfuls onto greased cookie sheet and bake at 350F 10-15 minutes.
2. You can add nuts and raisins too.
3. For pan cookies, I use a greased 9" x 9" pan and bake for 20-25 minutes at 350°F.