BANANA AND NUT COOKIES
These soft and succulent cookies have a consistency half way between cake and cookies. The banana gives each cookie a moist and fruity flavor. Soy/soya flour (available from health food shops) allows for a lot of healthy goodness to be hidden in each cookie.
Provided by lisamulligan
Time 25m
Yield Makes Cookies
Number Of Ingredients 7
Steps:
- Mash all 4 bananas in a small bowl using a fork, then transfer to a larger cooking bowl. If you want to have less washing up you can mash the bananas in the large bowl but you will find it a lot harder work.
- Slowly mix the soy and wholemeal flour into the bananas causing the mixture to thicken.
- Mix in the eggs and olive oil to form form a smooth paste.
- Add the cashew nuts and raisins and gently mix them in.
- Line two baking trays with baking parchment and lightly grease the surface with a little butter. Using two spoons transfer six large scoops of the mixture onto each baking tray. Cook for 15 minutes in an oven preheated to 190°C/380°F/Gas Mark 5.
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