Every time I buy bananas they become so overripe very quickly. Most of the time I make banana bread. This time I thought to give it a different twist. These cookies came out pretty good but would not beat chocolate chip cookies. You have to make sure to store them in the refrigerator to keep them fresh. These cookies will stay fresh in the refrigerator for 2-3 days.
- ½ cup almond butter
- ½ cup butter softened
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 medium banana mashed (yields ½ cup)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- ¼ cup flax seed slightly ground
- 2 cups rolled oats
- 1 cup dried cranberries
- Preheat oven to 350 F. Lightly grease 2 cookie sheets and set aside
- in a large bowl combine almond butter and butter and beat with an electric mixture until smooth. Add sugar and beat until well mixed. Now add egg, vanilla and beat in. Mix in mashed bananas.
- Sift together the flours, baking soda, and salt. Add ground flax seed to the flour. Add the flour mixture to the banana mixture and mix well. Stir in oats and dried cranberries.
- Drop mounds of dough onto the cookie sheet about 4 inch apart. slightly press cookies with back of a spoon. If the dough sticks to the spoon, dip spoon ice cold water and wipe with a cloth and press the cookie dough.
- Bake for about 15 minutes or until edges are set and lightly browned. Cool on cookie sheet for one minute or until the edges are set and lightly browned. Transfer to wire rack and cool completely.
- Yields about 20 cookies.