Banana Cookies
This is usually the first cookie to disappear at my house. Stir in chips and nuts.
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Mix in the sour cream bananas vanilla and egg.

Banana cookies. 2 medium bananas - fresh or ripe but the cookie will be much sweeter 118 g 42 oz each banana unpeeled banana ⅓ cup maple syrup - or agave syrup or liquid syrup you like 1 cup Spelt. Stir in the pecans. Drop by rounded tablespoonfuls 2 in.
Its a good way to use overripe bananas. Beat butter and sugars. In a bowl combine the first 6 ingredients.
Preheat oven to 375. For the cookies. Its also a moist cookie that travels well either in the mail or car.
1 In a small bowl combine flour baking powder baking soda and salt and 12 teaspoon of cinnamon. Beat in vanilla extract until. Add the remaining ingredients.
Gently flatten the tops of the cookies with the palm of your hand. Ingredients 2¼ cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt ⅓ cup shortening 1 cup white sugar 2 eggs ½ teaspoon vanilla extract ¼ teaspoon lemon extract 3 ripe bananas mashed ½ cup ground walnuts. Whisk together the flour baking soda corn starch and salt in a medium bowl and set aside.
Add egg bananas and oats. This recipe has been handed down in my family for generations. Use a cookie scoop or spoon to scoop the dough into balls about 2 tablespoons of dough per cookie.
Cookie stays moist and doesnt spread while bakingIncreased banana to 1-12 cups and flavor is still subtleDecreased baking powder to 1 tspUsed 12 white 12 brown sugarMy family loved. Beat in butter until mixture resembles coarse crumbs. Apart onto lightly greased baking sheets.
3 Add eggs and beat well. Bake at 350 for 10-11 minutes or until. Roll into a ball and place on the prepared baking sheet about 2 inches apart.
In a bowl combine the first five ingredients. 2 Cream sugar butter and vanilla until light and fluffy. Cream butter bananas and sugars together until light and fluffy.
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