Banana bread cookies

Soft, spiced cookies with real banana flavor, made with monkfruit sweeteners. Based on a tested hybrid recipe. A hit!

Source: mishmash of several recipes

Ingredients

• 1/2 cup unsalted butter, room temperature
• 1/2 cup brown monkfruit sweetener, packed
• 3/8 cup granulated monkfruit sweetener
• 1 cup mashed ripe banana (about 2 bananas)
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/8 tsp ground cloves (rounded)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Method

1. 1
   Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. 2
   Cream together the butter, brown monkfruit, and granulated monkfruit until light and fluffy, about 2–3 minutes.
3. 3
   Add the mashed banana, egg, and vanilla extract. Mix until well combined.
4. 4
   In a separate bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt.
5. 5
   Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
6. 6
   Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2–3 inches apart.
7. 7
   Bake for 7–9 minutes, until the edges are set and lightly golden. The centres will look slightly underdone — they will firm up as they cool.
8. 8
   Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Variations

Comments

No comments yet. Be the first!