Banana is one of the best thing for healthy baking recipes as it can substitute both butter and sugar, two fatty things we usually wish to minimize without affecting the flavor. So, here is another delicious cookie recipe. As I said, it has very less butter and sugar. I have also added crunchy peanut butter to give it an added savory peanut taste. In fact, these cookies have lots of different flavors which keep getting apparent with each bite.
The original recipe is here. I have modified it very little.
1 Cup – All purpose flour
1 1/2 Cups – Oats, lightly powdered
1 tsp – Baking Powder
1/4 Cup – Brown Sugar
1/4 Cup – White Sugar
1/4 Cup – Butter, softened
(I used flax seeds as egg substitute; 1 tbsp Flax seeds + 3 tbsp water, blended for two minutes = 1 Egg)
2 – ripe Bananas
1/4 Cup Peanut Butter (You can use 1/2 Cup, I only had 1/4 cup left in the jar 😦 )
1 Cup – shredded Walnuts (optional)
1/4 tsp – Salt, if using unsalted butter
Preheat Oven to 350F. Grease a baking sheet and keep aside.
Whisk together flour, oats, baking powder and walnuts.
Mash the bananas and make a smooth paste.
In a large bowl, cream butter and sugar. Add egg and whisk nicely to make a fluffy paste. Then incorporate mashed bananas and peanut butter.
Mix well the wet and dry ingredients.
Drop on the cookie baking sheet using a spoon and flatten slightly on top.
Bake for 10-12 minutes or until you see brown edges.
Cool completely and enjoy.
These cookies are very moist and soft and taste best with Milk.