While I was reading through a 1978 L.D.S. church pamphlet entitled, "Essentials of Home Production and Storage", I stumbled upon this recipe. And to my delight, I hardly needed to adapt the ingredients; they were already vegan-friendly! (You can't imagine how excited I was about that!) You will like these cookies! They are easy to make and bake. And the recipe is versatile! Exercise your right to go without gluten. Use your typical nut butter or try something new. Even feel free to omit the banana for a different egg substitute if you like. You can't go wrong! But I do have to say, the very best thing about this dessert is eating it! :) Yields 30 cookies.
1 1/2 cups whole-wheat or gluten-free flour
1/2 tsp baking soda
1/4 tsp sea salt
1/2 cup vegan butter, softened (Earth Balance brand)
1/2 cup white sugar
1/2 cup brown sugar
1 ripe banana or an egg substitute equivalent to 1 egg
1/2 cup nut butter
It's easiest to make cookie dough with a mixing machine. I hope you have one! And remember to get your silicone spatula ready to scrape the bowls as they rotate. Let's get started! Preheat the oven to 350 degrees. In a large mixing bowl measure the flour, baking soda, and salt. Stir on lowest speed for a few moments. Set bowl aside. Next, place the butter, sugar, banana, and nut butter of your choice into another mixing bowl and set the beaters to a low speed for a minute or two. Finally, add the wet ingredients into the bowl of dry ingredients. On a low speed, mix everything together thoroughly. Roll the dough into small balls and arrange them evenly on ungreased cookie sheets. If you want, with a floured fork, press a checkered pattern into each ball. Now, bake for 9-10 minutes or until lightly brown. Cool on the sheet for another minute before removing. Enjoy!