Last week I had some cilantro to use up, and made a tasty pesto. This week, I had some overripe bananas chillin’ in the freezer and wanted to make something other than banana bread. Yea, these banana cookies are kind of banana bread in cookie form, but I think the more subtle banana flavor and spices make them even better.
Makes about 30 cookies.
- 1/2 cup Earth Balance, softened
- 1 cup sugar
- 1 egg
- 2 to 2 1/2 large bananas, mashed
- 1 tsp baking soda
- 2 cups minus 4 tbsp white whole wheat flour
- pinch of salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1 cup walnuts (chop ’em up if you like)
- Preheat oven to 350°F and line baking sheet with parchment paper.
- In a medium bowl, cream Earth Balance and sugar. Add the egg and beat until fluffy.
- In another bowl, mix the bananas and baking soda. Let sit for about 2 minutes.
- Mix the banana mixture into the Earth Balance/sugar mixture.
- Mix flour, salt, cinnamon, nutmeg and cloves. Add to banana mixture and mix until just combined.
- Fold the walnuts into the batter.
- Drop spoonfuls of batter onto baking sheet, and bake for 11 to 13 minutes, until golden brown. Let cool briefly on wire racks.
These cookies are good with a dollop of plain Greek yogurt.
I’m headed out of town on Thursday evening to attend the 2013 National NOW conference in Chicago. Enjoy your Fourth of July holiday and weekend!
Source: Adapted from SimplyRecipes.