Did you ever have so many bananas that you don't know what to do with them?
That's me. All the time.
I am a sucker for slightly off bananas in the grocery store. I'll buy them, peel them, and stick them in Ziploc bags until I can use them. I found several bags in the freezer the other day and realized I need to curb my impulse for buying anymore.
As much as I love banana bread and muffins, sometimes I want something different besides the usual suspects. Like cookies. I always want cookies.
That's me. All the time.
I am a sucker for slightly off bananas in the grocery store. I'll buy them, peel them, and stick them in Ziploc bags until I can use them. I found several bags in the freezer the other day and realized I need to curb my impulse for buying anymore.
As much as I love banana bread and muffins, sometimes I want something different besides the usual suspects. Like cookies. I always want cookies.
Enter Banana Walnut Cookies. I wasn't sure how they would turn out, but thought I have nothing to lose, aside from some of the bananas, and everything to gain, like freezer space.
As a girl, space is crucial. No matter where it is. The freezer should be no exception.
BANANA WALNUT COOKIES
2 cups all purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¼ teaspoon salt
1 teaspoon ground cinnamon
¼ cup ground flax seeds
¾ cup butter, softened
1 cup packed brown sugar
1 large egg
1½ cups mashed banana
½ cups steel cut oats, finely ground
½ cups steel cut oats, finely ground
1 cup chopped walnuts
Preheat oven to 350ºF degrees. Line cookie sheets with silicone liners or parchment paper.
In a bowl, whisk the flour, baking powder, cinnamon, flax seeds, and salt until well blended; set aside. In a large bowl, beat the butter and sugar until well blended.
Add egg and bananas. I pureed the bananas with ½ cup oatmeal to add some extra goodness. By grinding/breaking down the oatmeal with the bananas, it helps yield a smoother looking cookie.
Stir in the flour mixture on low speed until just combined.
Stir in walnuts.
Using an ice cream scoop, drop cookie dough onto prepared cookie sheets about 2 inches apart.
Bake for 10-12 minutes. Immediately transfer cookies to a wire rack and allow to cool completely before storing.
Yields: About 2½ dozen
Happy Baking!
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