On Monday, I noticed that we had these two really overripe bananas lying in our fruit basket, which would not have survived an another day. We had intended to convert those in a delicious banana cake that my husband bakes during the weekend. But somehow we missed that train… So here I was. Monday afternoon, working from home. I did not want to take too much effort with banana cake or bread pudding. So instead I went for the cookies. No leavening, no long baking time. Bring it on…
Makes about 15 cookies
2 overripe bananas
2-3 tbspoons almond butter
2 tbspoons flax seed meal
3/4 cup walnuts
1/3 cup dried cranberries
2-inch piece of fresh ginger
1 cup oats for mixing in the cookie flour
1/3 cup oats for making oat flour
1/2 teaspoon turmeric powder
2 pinches of salt
- Preheat oven to 350 F
- In a bowl, mash bananas to pulp.
- Add almond butter, 1 cup oats, and flax seed meal. Mix thoroughly.
- Blend remaining oats, walnuts, cranberries, and ginger together into a rough powder.
- Add this powder to the mix of banana-oats-butter. Sprinkle salt and turmeric powder (gives lovely golden hue).
- Mix with spatula to form a shaggy wet cookie dough. Stand for 5-10 minutes.
- Line baking tray with wax paper. Coat it with almond butter.
- Rub some almond butter over your hands and with that form flat round cookie disks of the flour. Arrange on baking tray in close (but not touching) lines.
- Transfer the baking sheet to preheated oven. Keep a small hot water bath, which would not interfere with the baking tray.
- Bake for 20-25 minutes till cookies develop golden-brown exterior.
- Remove the wax paper sheet (on which cookies are spread) from the baking tray and allow to cool it completely. Trying to remove the cookies when they are still hot may break those. Once cooled, you can get the cookies off the wax paper sheet and store in an airtight jar.
Enjoy the crusty-chewy cookies, which balance natural sweetness of overripe bananas with spice of ginger 🙂