BANANA ALMOND AND OAT (SOFT) COOKIES

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

Ingredients:

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

1 egg

2 bananas, mashed

1 tsp vanilla extract

1/2 cup raisins (the original recipe called for walnuts)

2 cups quick oats

Method:

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.