BANANA COOKIES

Christmas is almost there, and you found out that your entire family has been secretly eating cookies & there’s almost nothing left.

Time for last-minute banana cookies. I love them so much because they’re insanely easy to make AND there are endless ways to be creative with them.

Now, because I know you don’t have time to read detailed nutrition profiles of all 3 of the ingredients, we’re gonna cut to the chase & get to baking, friend!!

Here are some creative ideas for you to try:

  • Dust the working surface with; ground nuts, shredded coconut, carob, chia seeds
  • Add dry fruits & chopped nuts; I love cranberries & pistachio

WHY YOU SHOULD EAT IT:

  • Whole grain spelt flour: rich in fiber, iron, phosphorus, copper, magnesium. Contains essential amino acids & healthy fatty acids.
  • Butter: vitamins A, D, E, K, B12
  • Bananas: potassium, magnesium, B6, vitamin C, fiber

BANANA COOKIES

Last-minute Christmas cookies that can become anything!

Course Dessert, Snack
Prep Time 10 minutes
Cook Time 12 minutes
Resting time 30 minutes
Total Time 22 minutes

Ingredients

  • 1 ripe banana
  • 1 stick (100g) butter
  • 1 2/3 cup (200g) whole spelt flour
  • 2-3 tbsp cacao powder optional, for chocolate cookies

Instructions

  1. Mash banana with a fork.

  2. Add butter & flour (and cacao powder) to make a dough.

  3. Dust the working surface with powder of your choice (see article) & roll the dough into a log.

  4. Leave the log to get as cold as possible (it’s easier to cut).

  5. Preheat the oven to 350°F/180°C

  6. Cut the log into slices, as cut-out cookies (0.4 inch, 1cm).

  7. Bake for ca. 12 minutes.

  8. They will be squishy when freshly out of the oven – carefully not to break them (I use cake server), take them out & let them cool down.

  9. Enjoy!

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