What do you get when you cross a scone with a cookie? A scookie!
1 1/2 cup flour (your choice…I use 1 cup Bob’s Red Mill Oat Flour and 1/2 cup Bob’s Red Mill Gluten Free All Purpose Flour…You could use 1 1/2 cups Bob’s Red Mill 1-1 Gluten Free Flour…or just use Gluten flour)
2 cups oats (uncooked)
2/3 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 and dried fruit to 3/4 cup)
3 large mashed bananas (overripe is best)
OPTIONAL: 1/2 cup nuts and 1/2 cup dried fruit
Additional Options: Coconut, Trail Mix (Chocolate + Nuts) for a more desert like scookie
Another idea…bake in a muffin tin…use a muffin “skirt”
Combine dry ingredients into a mixer, blend well
Add wet ingredients and mix JUST till blended
Let sit for 10 minutes
Pre-Heat over to 400
Bake on an un-greased cookie sheet
15 minutes cooking time for smaller scookies…longer if larger like mine
You know they are done if the edges are golden brown…or stick a toothpick in the center of the largest one!
Store in an airtight container
Can freeze (Freezer Ziplock Bags) – they defrost well!
My Scookies are the size of a serving spoon – I used DATES and Diced Pecans in this recipe.
This SCOOKIE Is done!
For Breakfast…add a nut butter, eggs, Canadian Bacon, or other protein like Greek Yogurt. Include fruit.
As a snack
As a dessert…have it alone with tea or coffee or perhaps have it accompany fruit or frozen yogurt/ice cream for desert.
HINT: They are good at room temperature…they are GREAT warm! Perhaps put them in the toaster oven for 3 – 5 minutes to warm before serving!