Transfat-free Peanut Butter Cookies
Comment on this recipe
1 small banana (makes 80 grams pulp)
1 egg (35 grams)
1 cup brown sugar (210 grams)
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup unsifted all-purpose flour (140 grams)
1 cup chunky peanut butter (180 grams)
1 teaspoon vanilla
Crisco (for greasing cookie sheets)
Using a fork, mash banana into a puree in small mixing bowl. Add the egg and brown sugar. Blend with electric mixer.
Next, add baking powder, soda and flour to the mixture. Stir and blend.
Add peanut butter and vanilla and thoroughly blend with electric mixer.
Thinly spread Crisco on two cookie sheets. Drop rounded teaspoonsful of dough on cookie sheets. Bake for 8-10 minutes at 350 degrees. Cookies will rise and will be slightly brown at the edges.
Remove from oven and let stand at least 10 minutes before removing from pans.
Yield: 36 cookies.
Martha Rose Jackson