Leia em PORTUGUÊS
After playing around with the almonds of the last post, I ended up with a full cup of blanched almonds whole, halved, slivered, and sliced waiting for a recipe to be called for. I also had two very ripe bananas that needed to be used up. In addition, I had been willing to bake some oat cookies to help the consumption of a more than 2 pound package of oats I bought that seems to never get to an end. Well, accidentally (I mean it!), I found this cookie recipe that called for 2 bananas, 1 cup almonds and lots of oats! BINGO!! I checked for the other ingredients, I had everything on hand, so hands on!!
These cookies are delicious, fragrant, soft, and moist. By the way, they are so soft that on the next day, they had a cake texture so, depending on your point of view, they could be considered little cakes. I loved them! The recipe was adapted from Sugar Confessions.
BANANA ALMOND AND OAT (SOFT) COOKIES
(adapted from Sugar Confessions)
Yields 36 cookies
1 cup almonds (I used blanched, but you can use unblanched)
1/2 cup brown sugar (I used light brown)
2 tbsp butter, softened
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
2 bananas, mashed
1 tsp vanilla extract
1/2 cup raisins (the original recipe called for walnuts)
2 cups quick oats
Pre-heat the oven at 370°F.
Pulse the almonds in a food processor a few times. Add the sugar and process until fine.
Transfer almond/sugar mixture to a bowl and whisk in all other ingredients, except oats.
Finally, add the oats and mix thoroughly with a wooden spoon.
Spoon the batter on a baking sheet lined with parchment paper.
Bake for about 15 minutes or until edges are golden and top is dry to the touch (of a fork).
Cool on wire rack.