1/4 c Safflower oil
2/3 c Mild honey
2 Eggs
1/2 ts Vanilla extract
1/2 -(up to)
2/3 c Peanut butter; to taste
1 c Mashed; very ripe banana
-(about 1 large banana)
3/4 c Whole-wheat pastry flour
2 ts Double-acting baking powder
1/2 ts Salt; preferably sea salt
From: plgold@ix.netcom.com
Date: 2 Nov 1995 13:40:51 -0700
From: Martha Rose Shulman, “The Vegetarian Feast”, Yield: 4 dozen cookies.
The batter is very runny, but don’t worry about this, because that’s what
makes these cookies as light as they are; they literally melt in your
mouth. If you want a stiffer, heavier cookie, add 1/4 cup whole-wheat flour
or unbleached white flour to the recipe, and delete 1 teaspoon baking
powder. These cookies are very soft and cakelike.
Preheat the oven to 350 degrees F. Cream together the oil and honey. Beat
in the eggs, vanilla, and peanut butter, then stir in the mashed banana.
Sift together the flour, baking powder, and salt and stir into the liquid
mixture. Blend well. Drop onto oiled baking sheets by scant tablespoonfuls
1 inch apart and bake for 12 to 15 minutes. Cool on racks.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
48 Servings