Sunday, May 10, 2009
These cookies have a very cake-like texture, which normally doesn't work for me. But somehow these show promise. Maybe it's just because I am now rid of that pesky over-ripe banana that was sitting out on the counter for days.
1 cup white whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 ripe banana, mashed
1 large egg, beaten
10 dried whole figs, pitted and chopped fine
1 teaspoon vanilla extract
3 tablespoons honey
1/2 cup shelled walnuts, chopped fine
Preheat oven to 350 F.
Whisk flour, baking soda, and salt in small bowl and set aside.
Mix banana, egg, figs, vanilla and honey in medium bowl. Add flour mixture and mix to combine. Add walnuts and stir some more to incorporate.
Drop teaspoonfuls of batter onto greased cookie sheets approximately 2 inches apart. Bake for 7-10 mintues or until tops are set and bottoms are light golden brown. Use spatula to transfer cookies to cooling rack. Serve warm or store in airtight container for one to two days.