This cookie is scratching me right where I itch.
Haha! Did that put you off cookies forever? Really though- these are fabulous, and are my new go-to cookie for lots of reasons. Here are some of them! They call for one ripe banana, which is perfect for me because I always have just one- not enough for banana bread. I almost always have all of these ingredients on hand. They don’t have eggs or nuts in them, so they’re safe for babies! They are unspeakably delicious. (As in, Andy and I eat ungodly numbers of them warm from the oven, flecked with sea salt. Little Henry loves them too!) And they’re really unique- I’d have never thought to use curry powder in a cookie, but it’s a lovely little touch that, as gingerroot (the mastermind behind these treats) said, ends up making the cookies taste a bit like gingerbread. Also, they can be very easily vegan-ized by subbing margarine for the butter. Have I convinced you? I hope so. The world should know the glory of these cookies!
One-Bite Banana Cookies
from gingerroot via food52
Makes about 3 1/2 dozen
- 6 tablespoons unsalted butter, softened to room temperature
- 1/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup mashed ripe banana (from one small or ½ of a larger banana), in a bowl
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla
- 1 cup AP flour
- 1 teaspoon curry powder
- Pinch of salt
- 3 tablespoons unsweetened shredded coconut
- Fleur de sel for sprinkling
- Preheat oven to 300° F.
- Cream the butter and sugars together until light and fluffy.
- Add ½ t baking soda to mashed banana. Set aside for a minute.
- In a bowl, stir together flour, curry powder and salt.
- Mix banana mixture into butter mixture. Add vanilla, mixing to evenly combine.
- Add half of dry mixture to wet ingredients and mix for 10 seconds. Add remaining dry ingredients and mix until just combined, using a spatula to scrape down the sides. Fold in unsweetened coconut.
- Drop by the teaspoonful on two parchment lined baking sheets, leaving about an inch between each. Bake, one sheet at a time, until golden brown, about 14-16 minutes, rotating the pan once halfway through. Sprinkle hot cookies with fleur de sel if desired. Transfer to wire racks to cool. Best enjoyed warm.