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Banana Cookies

For the cookies. 2 medium bananas - fresh or ripe but the cookie will be much sweeter 118 g 42 oz each banana unpeeled banana ⅓ cup maple syrup - or agave syrup or liquid syrup you like 1 cup Spelt.


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Mix in the sour cream bananas vanilla and egg.

Banana cookies. Add egg bananas and oats. Cookie stays moist and doesnt spread while bakingIncreased banana to 1-12 cups and flavor is still subtleDecreased baking powder to 1 tspUsed 12 white 12 brown sugarMy family loved. Its also a moist cookie that travels well either in the mail or car.

Add the remaining ingredients. In a bowl combine the first 6 ingredients. Whisk together the flour baking soda corn starch and salt in a medium bowl and set aside.

Stir in chips and nuts. Ingredients 2¼ cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt ⅓ cup shortening 1 cup white sugar 2 eggs ½ teaspoon vanilla extract ¼ teaspoon lemon extract 3 ripe bananas mashed ½ cup ground walnuts. Stir in the pecans.

Beat in butter until mixture resembles coarse crumbs. This is usually the first cookie to disappear at my house. Beat in vanilla extract until.

Roll into a ball and place on the prepared baking sheet about 2 inches apart. 2 Cream sugar butter and vanilla until light and fluffy. Use a cookie scoop or spoon to scoop the dough into balls about 2 tablespoons of dough per cookie.

Bake at 350 for 10-11 minutes or until. Preheat oven to 375. Beat butter and sugars.

1 In a small bowl combine flour baking powder baking soda and salt and 12 teaspoon of cinnamon. 3 Add eggs and beat well. In a bowl combine the first five ingredients.

Apart onto lightly greased baking sheets. This recipe has been handed down in my family for generations. Its a good way to use overripe bananas.

Cream butter bananas and sugars together until light and fluffy. Gently flatten the tops of the cookies with the palm of your hand. Drop by rounded tablespoonfuls 2 in.


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