Recipe | Joey's Banana Cookies

Joey's Banana Cookies
Servings per batch: Makes around 40 cookies
Total preparation time: About an hour and a half
Difficulty: Another experiment -- I've yet to actually follow a recipe. So I suppose you can say this is relatively easy, if I managed to cough it up haha :)

These are like banana cake in cookie form, but not as sweet and definitely much, much healthier than your typical banana cake. My cookie experiment #1 came out soft and quite fluffy :9

These have absolutely no butter in them (just 2 tablespoons of canola oil that I put in as a "safety measure") ♥ I think these cookies are very healthy, as far as cookies go.

This is my first baking experiment. I'd have to say it went better than I thought it would :9 Considering that my baking experience is a total of one cookie, I wasn't very confident about how the cookies will turn out, since I still only have a vague idea of the "proper" proportions and what sort of ingredients you have to put in to make the cookies come out tasting and resembling cookies.

I'm glad these came out okay tho. Not quite what I wanted, but my brother says he likes these more than my apple cookies (but, personally, I liked those better). And, to be honest, I wasn't planning to post this recipe since I still want to tweak it a bit, but talking to a few of my friends who got to try it (and apparently loved it), I decided to share the recipe anyway and, should I ever find time to try it again, just update this post with the improved recipe.

In any case, I hope you guys enjoy this! :) It's really quite simple to make, and it's healthier than most baked goodies ;) (Most of my cooking tends to be on the healthy [and tasty!] side -- Hannah says it's my niche.)
Happy baking~! ♥

• 1 cup mashed bananas (~5 bananas)
• 2 tablespoons canola oil
  
• 2 eggs (or egg substitute, the equivalent of two eggs)
  
• 2 and ¾ cups flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ¼ teaspoon salt
  
• 1 and ½ cups brown sugar
  
• 3 tablespoons cinnamon

Mix the mashed bananas, eggs, canola oil, and brown sugar together in a large bowl. Combine the rest of the ingredients together in smaller bowl, then add the dry mixture into your wet mixture. Mix well.

Preheat your oven to around 250°C (480 °F).

Line your baking sheet with parchment/wax paper. Spoon dough to the sheets, leaving at least a ½" gap between each cookie. Bake for about 20-30 minutes. The cookies should come out soft and a bit airy/fluffy.

See more photos on my flickr.