Funky Monkey Mookies – a love story

Disclaimer: the story below is a work of fiction. Any similarities to events or actual human people are purely coincidental. No ingredients were harmed in the making of this recipe…except the eggs. They were beaten.

Once upon a time, there was an oatmeal cookie who decided to go dancing. He threw on his favourite t-shirt and left the calm of his 1920s bungalow (on a very charming, tree lined street) to meet his friends at a small pub above a fancy restaurant. Little did he know that there would be a cute little muffin waiting for him there. She was new in town and unlike any muffin that he had ever met; a little spicy, a little sweet and, ok, a little bananas. It was love at first sight. He downed a shot of milk for courage and then whisked her back to his cookie-jar…er, bungalow. Absolutely smitten with one another, they wasted no time and did what comes naturally to a muffin and a cookie when they’re alone together. They made mookies.

So, what’s a mookie, exactly? It’s a soft, muffin-y cookie…almost a muffin-top, but sturdier. Like a cookie. That tastes like a muffin, sans stump. The mascot, who is a devout chocolate chip cookie fan, declared these to be the “best things ever”. (Except it sounded more like “thessss ah thh btthhhing ebberth”.) I had to stop him at 4 and, believe me, it wasn’t easy. The only way I could do it was by sharing my second one with him. Oh, the sacrifices we mothers make for our mookies. I mean children.

Oh, and did I mention that they’re good for you? Don’t worry. I didn’t tell the mascot, either. (Now that he’s left the room, however, I can tell you that they are a healthy little mookie, made good with whole grain oats and heart-healthy Canola oil.

Funky Monkey Mookies
1 tbsp Canola oil
2 very ripe bananas, well-mashed
1 egg
3/8cup brown sugar (or 3 tbsp brown sugar Splenda)
1/4 cup agave nectar
1 cup + 2 tbsp flour (I use Robin Hood Nutri-blend)
1 1/4 cups quick oats
1/4 tsp baking soda
1/4 tsp baking powder
1/8 tsp salt
½ tsp cinnamon
pinch freshly grated nutmeg
Preheat oven to 350. In a small bowl, beat Canola oil, bananas, egg, brown sugar (or Splenda), and agave until well-combined. In a larger bowl, whisk together flour, oats, baking soda, baking powder, salt, cinnamon and nutmeg. Add wet ingredients to dry all at once, and stir just until blended. Drop by heaping tablespoons on to a parchment-lined (or sprayed) baking sheet. Bake for approx 12 minutes, or until bottoms are golden brown and a toothpick inserted in centre comes out clean. Cool on wire rack. Store in an airtight container (yeah, right). Makes approx 20.

Note: This recipe can be doubled…or you can just make them again tomorrow. You will want to.

I have entered these babies in the “My cookies are the best!” contest sponsored by the Manitoba Canola Growers. Two winners (one from Manitoba and one from elsewhere in Canada) will win a trip to the 2013 Food Bloggers of Canada Conference. As a member of the Food Bloggers of Canada, I would .love the opportunity to meet fellow bloggers…and can you imagine how good the food will be?? Fingers crossed!

One Comment Add yours

  1. Lori Morton says:

    These look fabulous! May have to give these a go instead of banana bread!


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