These cookies came out delicious the first time that I made them, and I haven't changed the recipe since. I was inspired by my sister's friend, Amanda who made a similar cookie that contained nuts during the holidays. I thought that my kids and I would enjoy them sans nuts and we did. They came out soft and flavorful and were even a hit with my husband who is not a big dessert fan. Thanks, Amanda, for the idea!
2 c flour
¼ c wheat flour
2 tbs wheat germ
1 tsp baking soda
1 tsp baking powder
½ tsp salt
¾ c softened soy butter such as Earth Balance
1/2 c sugar
½ c brown sugar
1 tsp vanilla
1 c mashed ripe banana
1 ¼ c nut free and dairy free chocolate chips such as Divvies or Enjoy Life
Measure dry ingredients and put into a medium sized bowl. Stir together gently. Add soy butter and sugars to a large mixing bowl. Beat on medium with an electric mixer until well blended. Add the vanilla and banana and beat again. Pour in half of the flour mixture and beat on low. Add the remainder of the flour mixture and beat until a soft dough forms. Stir in the chocolate chips with a spoon. Drop by tablespoonfuls onto an ungreased baking sheet and bake at 375 for 10- 12 minutes. Cool on wire racks and enjoy. Makes about 36 cookies.
No comments:
Post a Comment