Banana Nut Cookies are like portable banana bread slices. No eggs required to make them.
The recipe uses coconut and almonds. Feel free to use any combination of nuts you want.
Crumble a few cookies to make Banana Nut Cookie Balls.
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 and butter mixture. Stir in mashed bananas and nuts.
Make a well in the bottom of the flour bowl.
Add the wet mixture to the flour bowl. Stir until 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. 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.