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
Last-minute Christmas cookies that can become anything!
- 1 ripe banana
- 1 stick (100g) butter
- 1 2/3 cup (200g) whole spelt flour
- 2-3 tbsp cacao powder optional, for chocolate cookies
Mash banana with a fork.
Add butter & flour (and cacao powder) to make a dough.
Dust the working surface with powder of your choice (see article) & roll the dough into a log.
Leave the log to get as cold as possible (it’s easier to cut).
Preheat the oven to 350°F/180°C
Cut the log into slices, as cut-out cookies (0.4 inch, 1cm).
Bake for ca. 12 minutes.
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.