Banana Everything Cookies Food

BANANA EVERYTHING COOKIES FROM VEGAN COOKIES TAKE OVER THE WORLD

Steps:

• preheat oven to 350 degrees, lightly grease 2 baking sheets.
• In a mixing bowl mash the banana well. You can use a fork for this but your hands work well too. Add the oil sugar and vanilla, mix with a strong fork. Add the flour, baking soda and cinnmon and mix until the dry ingredients are just moistened. Add the oatmeal walnuts and chocolate chips and mix well. Isa recommends using your hands for mixing in the oatmeal to ensure that the oats get moist. If the dough is quite slippery you may wish to add a few tablespoons of extra flour. This just depends on how big your banana is.
• Clean your hands and roll the dough into balls slightly smaller than a golf ball, flatten it a bit in your hands and place each ball about 2 inches apart on the cookie sheet. Bake for 10-12 minutes until lightly browned. Let the cookies cool on the cookie sheet for 2 mins then transfer them to a cooling rack.

BANANA EVERYTHING COOKIES

Steps:

• Preheat oven to 350 degrees. Lightly spray two baking sheets with oil. In a mixing bowl, mash banana well. Add oil, sugar and vanilla, and mix with a strong fork. Add flour, baking soda, salt and cinnamon, and mix until just moistened.
• Add oatmeal, walnuts and chocolate chips. Using your hands or a sturdy spoon, mix well, making sure oats are well moistened. (If dough is very slippery, add one or two extra tablespoons flour.)
• Using clean, wet hands, re-wetting as needed, roll dough into balls slightly smaller than a golf ball, about 1 1/3 inches in diameter. Flatten slightly and place 2 inches apart on a baking sheet. Bake until lightly browned, 10 to 12 minutes. Remove from heat and allow to cool for 2 minutes, then transfer to a rack to cool completely. Store in an airtight container.

CHOCOLATE CHIP, PEANUT BUTTER, AND BANANA COOKIES

Steps:

• Preheat the oven to 350°F. Line two baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, salt, and baking soda. 3. In a large bowl, mash together the banana, peanut butter, applesauce, and vanilla with the back of a fork. Whisk in 1/3 cup water, scrape the sides, and mix well.
• Add the flour mixture to the banana mixture and stir together until just combined. Stir in the oats and chocolate chips.
• Use a small ice cream scoop or spoon to drop ping pong ball-size dollops of cookie dough onto the prepared baking sheets. They don't spread much, so they only need 1/2 inch of space between the cookies. Bake for 10 minutes, or until lightly browned on the bottom. Let them cool on the baking sheet for 10 minutes before devouring. You can freeze baked cookies in a gallon-size freezer bag for up to 3 months.

BANANA CHOCOLATE CHIP COOKIES

Steps:

• Melt the butter in a medium skillet over medium heat until foaming. While the butter melts, slice the banana in half across, then in half lengthwise to create 4 long pieces. Once the butter is melted and foaming, swirl the skillet and place the banana pieces cut-side down in the butter.
• Sauté the bananas, swirling the skillet occasionally, until nicely caramelized on the bottom and the butter smells rich and toasted and is deep golden-brown (see Cook's Note), 4 to 6 minutes. Transfer the bananas and browned butter to a small bowl and add the cinnamon. Use a fork to mash the banana.
• Whisk the flour, salt, baking powder and baking soda together in a medium bowl. Add the brown sugar and granulated sugar to the bowl and use the whisk to break up and incorporate the sugars into the flour. Add the egg, vanilla extract and the banana mixture and use a wooden spoon to stir until the ingredients are fully incorporated. Add the chocolate chips and then the walnuts if using and stir until just combined.
• Use a rubber spatula to scrape all the dough into the center of the bowl. Press plastic wrap directly on top of the dough and refrigerate for at least 1 hour or up to 24 hours. (The flavors will intensify as the dough chills.)
• Meanwhile, evenly position 2 racks in the middle of the oven and preheat to 350 degrees F. Grease 2 rimmed baking sheets thoroughly with more butter.
• Use a large ice cream scoop to scoop 6 mounds of dough (or have each one be 3 tablespoons) onto each prepared baking sheet, leaving 2 inches between each scoop. Bake the cookies, turning the baking sheets halfway through, until the edges are golden brown and the centers are very puffy and slightly domed, 12 to 14 minutes. (The centers will settle as they cool.) Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
• Store the cookies at room temperature in a tightly sealed container for up to 5 days.

GRANDMA'S BANANA COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
• Combine flour, baking powder, and salt in a large bowl. Stir mashed banana, sour cream, and vanilla together in another bowl.
• Cream margarine and sugar in a large bowl with an electric mixer. Beat in eggs. Mix in banana-sour cream mixture until incorporated. Add dry ingredients until well combined. Stir in nuts.
• Drop small spoonfuls of batter onto the prepared cookie sheet; cookies do not expand much in the oven.
• Bake in the preheated oven, checking occasionally, until bottoms are light golden brown and cookies are set but still a tad soft, 10 to 12 minutes. Remove cookies to a rack to cool.
• While the cookies are cooling, prepare frosting: Melt butter in a saucepan over medium-low heat. Stir in brown sugar and reduce heat to low. Stir and bring to a boil. Boil, stirring constantly, for 2 minutes. Remove from heat.
• Stir in 1/4 cup milk and bring to a boil again. Remove from heat and let cool, 10 to 15 minutes.
• Gradually stir in powdered sugar until frosting is desired consistency. If frosting hardens while working, stir in a little bit of milk.
• Spread frosting on cooled cookies.