Banana Nut Cookies

Banana Nut Cookies

Text and Photo by Jac Kyles Baker 

Makes 18 cookies

Ingredients

1/3 cup almonds, roughly chopped

1/4 cup shredded sweetened coconut

1/3 cup overripe banana, mashed or pureed

1/4 cup light brown sugar

3 TB sugar

1/2 tsp vanilla

1/8 tsp salt

1/4 tsp almond extract

4 TB unsalted butter, softened

1/4 cup sour cream

1 cup all purpose flour

1/4 tsp baking soda

1/4 tsp baking powder

Preparation

In a large bowl, whisk together flour, baking powder and baking soda. 

In a separate large bowl, beat sour cream and butter until blended. 

Whisk in the sugars, salt and almond extract into the sour cream/butter mixture.  Stir in mashed bananas and nuts.  Mix well.

Make a well in the bottom of the flour bowl.

Add the wet mixture to the flour bowl.  Stir until just combined and no flour is visible.  Do not over mix.  Dough will be soft.

Refrigerate for at least 30 minutes.

Roll a TB of cookie dough into a ball.  Press ball into a 1/4 inch thick circle.  Arrange 6 cookies in a circle (do not place any in the center) along the edge of parchment or microwave safe plate. 

Microwave on HIGH for 45 seconds to 1 minute.  Carefully remove from microwave and cool on a wire rack.

Repeat with remaining cookie dough.

Cookies are best if eaten the same day they're made.  Keep in airtight container for up to 3 days.