Cornmeal Banana Cookies
By Caprice Breakfast, Dessert, Snacks American, California, Vegetarian Bake
April 1, 2016
This recipe has been a family favorite adapted from the Fanny Farmer Baking Book ©1984. I had to spring this on my family as it sounds pretty unusual for a cookie. I've updated it for less sugar and healthier option for the fat content.
- Prep: 15 mins
- Cook: 10 mins
- Yields: 30 cookies
Ingredients
1 Cup Mashed Ripe Banana (about 2 nanas worth)
2 Cups Flour (Whole wheat is a good option)
Directions
1Preheat oven to 375º
2Grease cookie sheets - I use a little dab of grape seed oil on the pan then rub around with a paper towel of fingers. Rub the residue from your fingers to the backs of your hands. It is good for you.
3Get the bowl you want to use and mash the 'nanas in it.
4Add the other soft stuff, egg, butter and oil and stir till completely mixed. Fork or mixer will do.
5Add dry ingredients: Flour, cornmeal baking soda salt and Everything Nice.
6Stir the dry ingredients with itself on top of the wet part, then mix it into the wet part till you get a good cookie mix.
7Dates and nuts if whole can be run through a food processor to chop it up in random sizes. I like random.
8Mix the fruit & nuts into the cookie dough.
9Get two soup spoons and spoon mix glop on to the greased cookie sheet about 2" apart. Don't squish them down they should come out like little balls of goodness.
10Bake 10 to 12 minutes till the little peaks are browned and the bottoms have a nice tan.
Wonderful for breakfast with a cup of coffee or a glass of orange juice.