My little guy felt poorly the other day and when I asked him what would he like to eat, he said cookies. I said OK, I’m going to make some cookies for you – because poor thing didn’t really eat much that day. So, mummy off to the kitchen and she’s thinking how could she make these promised cookies a little bit more nutritious than just the plain, sugary choc chip ones. But at the same time I wanted to be sure that he will eat them, so they have to be fairly plain and cookie-like. No cheating.
Found some old banana (welcome to my kitchen, you can almost always can find very ripen bananas in the fruit bowl), so that’s a good start, I thought. Whilst looking for the baking powder, I discovered 3 packets of ground almonds. (Who knows why I bought them.) So I decided to swap some of the flour to ground almond like in one if my older recipes: Sugar and gluten-free hazelnut or almond pan-bread
I figured to go with half flour and half ground almond, the balance should be right – and it was. Because of the sweetness of the banana this recipe doesn’t require too much sugar, which is always good, isn’t it? Not completely sugar free but as little as possible.
The cookies were a huge success, soft in the inside and they won’t go hard after cooling down, without any fuss! They were gone in no time!