I needed to use up some silan (date syrup), dates, raisins, bran and whole wheat flour before Passover. The obvious choice was bran muffins.
My original idea was to replace the brown sugar in my favorite bran muffin with the silan. Googling for a rule of thumb on converting from brown sugar to silan, I came across a recipe on imamother.com for chocolate chip bran cookies. I came up with my own recipe for raisin bran muffin top cookies by combining the muffin recipe with the cookie recipe and then kind of winging it based on whatever I needed to use up in my pantry.
I was a little worried how my experiment would come out, but the cookies tasted deliciously like raisin bran cereal and had the texture and appearance of bran muffin tops.
A bonus: these cookies are high in fiber and have no refined sugar. In addition to having been a great way to use up pantry items before Pesach, these are also a great way to cleanse the body after Pesach.
Raisin Bran Muffin Top Cookies
Combine everything in a bowl:
1/2 cup applesauce
1/2 cup oil (can replace with more applesauce)
1 tsp. vanilla
3/4 cup silan (date syrup–the kind without added sugar)
1 cup whole wheat flour (5 ounces)
1 cup wheat bran (2 ounces)
1 tsp. baking soda
1 1/2 cup raisins (can mix light and dark raisins and also some chopped dates)
1 cup chopped walnuts, optional
The texture of the mixture will look disconcertingly loose, like muffin batter. Worry not! Scoop out the batter onto two parchment lined baking sheets. Each scoop should be about 2″ in diameter on the baking sheet. You will get about 2 dozen cookies from this batter. Space the cookies about an inch apart.
Bake the cookies in an oven preheated to 375 degrees for 15 minutes, until the cookies are dry on top and firm to the touch. Cool for five minutes before removing from the baking sheet.
Yields 2 dozen cookies.
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