Wednesday, May 23, 2012

Banana Sunflower Seed Cookies

Because I'm packing up to move, I've been forced to dig in the archives for recipes to share. I'm being as culinarily creative as I can with most of my cooking equipment packed away, but there's been no baking for a while as that was some of the first kitchen stuff to be packed. That being said, I can't believe that I've let these simple, tasty little cookies linger in the to-be-published list for so long! The batter takes just minutes to prepare, rewarding you with little banana bread-esque pillows of deliciousness. There's enough sweetness to be appropriate for a light dessert, but these are definitely healthy enough to be breakfast on the go. Whole wheat pastry flour keeps these cookies incredibly light and tender with a generous helping of salty, crunchy sunflower seeds making them a filling, wholesome snack. The next time you have some very ripe bananas that you don't want to throw away, give this recipe a try. Not only will it save some bananas from the trash, but you'll end up with a tasty, crowd-pleasing snack with just a small time investment.

Banana Sunflower Seed Cookies
from Bob's Red Mill
makes about 3 dozen

2 very ripe medium bananas
1/2 cup canola oil
1/2 cup sugar
1 1/2 cup whole wheat pastry flour
1 cup sunflower seeds, roasted and salted
1 tsp baking soda

1. Preheat oven to 350°F. Peel and mash bananas. In large bowl, beat oil, bananas and sugar. Mix flour with sunflower seeds and soda. Add dry ingredients to banana mixture and stir until thoroughly mixed.

2. Drop dough by rounded tablespoons about 2 inches apart onto ungreased cookie sheet. Bake about 15 minutes, until edges are golden brown. Makes about 3 dozen cookies.

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