MEGA-MOIST BANANA WALNUT COOKIES

2015/01/img_1238-0.jpg(Makes 12-18 cookies)

It’s post-Christmas. Rob and I are trying to get back on track with our healthy eating. I got orders to get back to having more snacks and nibbles in the house in order to stop the mysterious appearance of store bought cookies and other crap. Heard that loud and clear.

With that in mind, I headed onto the Internet and into the kitchen to make something from ripe bananas and leftover nuts. This was the result.

These are simple to make and an eye-opener: No flour whatsoever, and moist and sweet even though there isn’t a bit of added sugar. You can play with the last ingredients, too; customise with other nuts or dried fruit. Just keep the proportions similar. Enjoy!

INGREDIENTS
2 Bananas, ripe
1/2 C Almond butter (or other nut)
1 Egg
1/2 tsp Vanilla
1/2 tsp Baking soda
1/4 tsp Salt
2 tsp Cinnamon, ground
1 C Walnuts, rough cut
3/4 C Raisins

PREPARATION
PREHEAT oven to 175 C/ 350 F
PUT all ingredients (except nuts and raisins) into a blender and mix thoroughly. It’ll be a bit gloopy; don’t worry.
POUR the batter into a mixing bowl.
MIX in the nuts and raisins.
DROP a bit of the dough onto the two lined baking trays. They will spread so leave a bit of room between them. I get 14-18 cookies per batch. I suggest you put no more than 8 cookies per tray.
PLACE trays in oven for about 15 minutes, watching that you don’t burn the bottom of the cookies.
REMOVE cookies and leave to cool for a few minutes. When they’ve firmed up, spatula them off the trays and get them into cooling racks.

(Adapted from preppy paleo.com)

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