Banana and Nut Cookies
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These soft and succulent cookies have a consistency half way between cake and cookies.
The banana gives each cookie a moist and fruity flavor.
Soy/soya flour (available from health food shops) allows for a lot of healthy goodness to be hidden in each cookie.
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Recommended
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Nutritional Information
(per cookie)
Calories: 170
Protein: 7g
Fat: 8g
- Saturated: 1g
- Cholesterol: 31mg
Carbohydrate: 21g
- Sugars: 7g
Fiber: 3g
Sodium: 28mg
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Ingredients (12 large cookies)
| 4 ripe bananas |
| 2 cups/170g soy/soya flour |
| ½ cups/60g wholemeal flour |
| 2 eggs |
| 3 tablespoons olive oil |
| ½ teaspoon baking powder |
| ¼ cup/25g cashew nuts |
| ¼ cup/30g raisins |
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1 |
Mash all 4 bananas in a small bowl using a fork, then transfer to a larger cooking bowl.
If you want to have less washing up you can mash the bananas in the large bowl but you will find it a lot harder work.
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2 |
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Slowly mix the soy and wholemeal flour into the bananas causing the mixture to thicken.
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3 |
Mix in the eggs and olive oil to form form a smooth paste.
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4 |
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Add the cashew nuts and raisins and gently mix them in.
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5 |
Line two baking trays with baking parchment and lightly grease the surface with a little butter.
Using two spoons transfer six large scoops of the mixture onto each baking tray.
Cook for 15 minutes in an oven preheated to 190 degrees C/380 degrees F/Gas Mark 5.
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