Ingredients:
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 very ripe medium bananas, peeled and mashed
- 1/2 cup butter, at room temperature
- 1/2 cup granulated white sugar
- 1/2 cup shelled sunflower seeds
- 1/2 cup miniature chocolate chips or dried fruit
Preparation:
Whisk together flour and baking soda in a small bowl. Set aside.
In a large bowl, beat bananas, butter, and sugar on medium speed until thoroughly combined.
Add flour mixture half at a time, beating to incorporate. Fold in sunflower seeds and chocolatechips.
Refrigerate cookie dough for 45 minutes to 1 hour. (Cold dough helps keep the cookies from spreading.)
Preheat oven to 350 degrees F. Line baking sheets with Silpats or parchment paper.
Scoop about 1 teaspoonful of cookie dough for each cookie and place 2 inches apart on prepared baking sheets. Bake 12 to 15 minutes until edges are lightly golden.
In a large bowl, beat bananas, butter, and sugar on medium speed until thoroughly combined.
Add flour mixture half at a time, beating to incorporate. Fold in sunflower seeds and chocolatechips.
Refrigerate cookie dough for 45 minutes to 1 hour. (Cold dough helps keep the cookies from spreading.)
Preheat oven to 350 degrees F. Line baking sheets with Silpats or parchment paper.
Scoop about 1 teaspoonful of cookie dough for each cookie and place 2 inches apart on prepared baking sheets. Bake 12 to 15 minutes until edges are lightly golden.
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