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Maple Pecan Blondies

Here’s a blondie recipe that I have made many times!  Mine are never as gooey as Gemma’s and that’s probably because I over-bake them. I should keep a better eye on them next time. I like to brown the butter first but it’s not necessary. Enjoy!  Maple Pecan Blondies Makes 9-12 servings Original recipe from Bigger Bolder Baking Ingredients ¾ cup butter, melted or browned 1¼ cups dark brown sugar ½ cup maple syrup 1 large egg  2 teaspoons vanilla 1/2 teaspoon salt 2 cups all-purpose flour ¼ teaspoon baking soda I ¼ cups pecans, toasted and chopped  Directions   Preheat the oven to 350°F. Grease and line a 9x13” baking pan with parchment. Gemma used 8x8 but I like my bars thinner. Whisk together the butter, brown sugar, maple syrup, egg, vanilla, and salt. Stir in the flour and baking soda just until combined.  Stir in the pecans. Pour mixture into prepared pan and bake for 30-35 minutes. They middle should be slightly jiggly but they still taste yummy if yo...
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Banana, Chocolate Chip, Oatmeal Cookies

Can you believe there is no added sugar, no flour, no eggs and no added fat to these? They are tasty, although the texture is a bit chewy.

I used chocolate chips and walnuts because I didn't have the sunflower seeds and dates that the recipe called for, but this could be nut free as well. I flattened them slightly with a fork, before baking.

These have been kid tested and APPROVED!

Sorry, I don't remember how many cookies this recipe makes.

With Chocolate Chips

You can also leave some of the oats whole and use raisins.

Banana, Chocolate Chip, Oatmeal Cookies
Adapted from Scmooed Food

Ingredients
  • 2 cups oats
  • 3/4 tsp. baking soda
  • 1 tsp. cinnamon
  • 4 medium overripe bananas
  • 1/4 cup walnuts (or sunflower seeds)
  • 1/4 cup semi sweet chips (raisins or chopped dates)
Directions
  1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
  2. Add the oats to a food processor or blender and give it a whiz until it turns into flour. Pour the oat flour into a bowl and add the baking soda and cinnamon.
  3. Blend the bananas until they're completely smooth and add them to the oat mixture along with the walnuts and chocolate chips. Mix well to combine.
  4. Use a cookie scoop (or tablespoon) to drop the batter onto the baking sheet about 1" apart.
  5. Bake for 12 minutes or until lightly golden. Transfer to a wire rack to cool completely and store in an airtight container in the fridge.
I made these a second time with a few changes and they tasted like tiny mounds of banana bread! Of course this no longer makes them free of eggs and other things.

Add the following to the above recipe
  • 4 tablespoons unflavoured oil
  • 1/2 cup wheat bran
  • 1/4 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 tablespoon flax seed
  • 2 tablespoons pumpkin seeds
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