Hidden Inspiration

Yesterday my children we craving something sweet, and I am ashamed to say I only had chocolate chips on hand (yeah I know they are delicious, but not quite what the kiddos wanted).

So mulling things over in my head and trying to figure out what I wanted to make my husband says "Hey peanut butter banana cookies."  I thought maybe he was having a stroke, but no he was just reading the side of the banana bag.

Sidebar:  For purposes of saving money when I can I LOVE to purchase the big bags of "ripe" bananas from the produce section.  As luck would have it Lowes had organic bananas for $0.39 a lb (for $2.00 I got two of these large bags, one of which is currently in my freezer).

This is the side of the bag:

In case you can't read it here are the ingredients:

1 1/2 C all purpose unbleached flour
1/2 tsp baking soda
1 small banana (1/2 C)
1/3 C firmly packed brown sugar
1/4 C Earth Balance (softened)
1/4 C Organic smooth peanut butter (you can use crunchy...but I didn't have any handy)
1 egg
1 tsp vanilla

* for egg substitutes you can use a flax egg (directions here) or you can also take a tablespoon of silken tofu, whipped by hand.

Add all of the ingredients to a bowl

Mix these together, you can use a hand mixer if you like, I prefer a potato masher.

Once combined form into 1 inch balls by hand and place on baking sheet (covered in parchment paper or greased with cooking spray)

Take a fork and dips the tines in granulated sugar and make a lattice pattern on top of each cookie to flatten them out

Bake for 10 minutes at 375 degrees

These are not overly peanut buttery cookies.  I may have to play with the ratio of peanut butter in the future and possibly throw in some of those chocolate chips that I always have around.
For now though this is tasty and healthy little snack for anyone ages 1-100 (can't give peanut butter to children under 1).

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