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Prep Time: 5 Minutes Cook Time: 7 Minutes |
Ready In: 12 Minutes Servings: 42 |
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Fluffy cookies with a cake-like texture. Low calorie as well, because the banana puree can replace much of the oil. Ingredients:
2 medium bananas |
1/2 cup whole wheat flour |
1/8 cup egg beaters egg substitute |
2 teaspoons extra virgin olive oil |
1 cup splenda granular |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/8 teaspoon salt |
1/4 teaspoon vanilla extract |
Directions:
1. Preheat oven to 425 degrees F.
2. Slice the bananas and place them into a microwave safe bowl.
3. Microwave the bananas for 1 minute and 30 seconds.
4. Mash the bananas with a fork, potato masher, etc.
5. In one bowl stir together mashed bananas, eggbeaters, oil, and vanilla.
6. In a separate bowl combine remaining dry ingredients.
7. Make a well in the center of the dry ingredients, pour the wet ingredients into the well and stir to combine.
8. Drop mounds of batter onto cookie sheet and bake in oven for approximately 7 minutes.
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