Half Recipe (Makes about 12 cookies)
Cream together…
1/4 tsp vanilla extract
1/4 c. butter (softened)
1/2 tsp. mayo
Only 1/2 of a 1/3 c. Truvia
… then stir in one smashed banana (should be about a 1/2 cup but if not, fill 1/2 c. measuring cup the rest of the way with mayo)
In a separate bowl, mix these dry ingredients…
1 c. flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp cloves
1 pinch mace
1/4 tsp sea salt
In a separate bowl, mix these ingredients…
1/2 c raisins
1/2 c. chopped nuts or sunflower seeds
1 handfull bittersweet chocolate chips
Directions
1. set out egg, butter, and frozen banana so they warm to room temperature
3. measure raisins, nuts, and chocolate chips together and set aside.
4. sift together all other dry ingredients EXCEPT Truvia and set aside.
5. cream well: butter, 1 cup sugar, vanilla extract & mayo.
6. add banana pulp into mix above using lowest setting. scrape bowl and mix on
low for additional 30 seconds.
7. using lowest speed, gradually add dry ingredients.
8. stir in raisins & nuts last.
9. (optional) refrigerate cookie dough for about 45 minutes to make scooping easier.
10. drop by teaspoon or small cookie scoop onto cookie sheets lined w/ parchment
paper.
12. bake at 375 for 17 minutes.
13. cool on tray for 2 minutes & then transfer to wire rack
Whole Recipe
Ingredients
2 cups pastry flour
1 teaspoon baking soda
3/4 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon cloves
couple pinches of mace
1/2 teaspoon salt
1 cup raisins
1 cup chopped nuts (sunflower seeds, pecans, or walnuts)
1/2 cup butter
1 beaten egg (or 1 tbsp mayo)
1/3 c + 1 1/2 tbsp Truvia
1 cup banana pulp (about 2 bananas)
Note: Try exchanging persimmon pulp for bananas (Banana Nut Cookies)