Cookies with the texture of a muffin. So light, fluffy and cakey. Genius! Or well…I thought it was genius because it gave me the perfect excuse for having cookies for breakfast. *hehe* These cookies are perfect to throw together if you have some bananas going brown on your counter and you’d like to make something other than conventional banana bread. Although, I’m not sure I’d ever say no to banana bread!
These little cookies can be made for a special brunch offering or even for the kids’ lunches. The recipe calls for fat-free milk and very little oil. The majority of the moisture comes from the bananas, so they are much healthier than the average cookie/muffin. To keep things on the healthier side, I like to mix in a little whole wheat flour and chopped walnuts.
Hope you all had a wonderful weekend! I made a batch of these cookies to take when we visited two of our best friends on Sunday. Saturday, I was honoured to volunteer at the Canadian Women for Women in Afghanistan fundraiser. We presented an incredible Afghan buffet and a movie called Buzkashi Boys. Thank you to all of you who attended this year’s event! It was a huge success! Your continued support had made a huge impact on the lives of girls throughout Afghanistan.