Banana and Sunflower Seed Cookies

Name: Banana and Sunflower Seed Cookies
Prep time: 15 min
Cook time: 26 min
Total time: 41 min
Yield: 12 cookies
Ingredients: 2 cups (300 g) unbleached all-purpose flour; 1 tsp baking soda; 1/4 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp ground ginger; 1 pinch of salt; 1 cup (210 g) brown sugar; 1/2 cup (125 ml) sunflower oil; 1 egg; 1 ripe banana, coarsely mashed; 2 tbsp unsalted sunflower seeds, toasted

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Preparation 15 min
Cooking 26 min
Makes 12 cookies
Freezes Yes

Végétarien
Sans noix
Sans lactose
Sans produits laitiers

Ingredients

- 2 cups (300 g) unbleached all-purpose flour
- 1 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 pinch of salt  
- 1 cup (210 g) brown sugar
- 1/2 cup (125 ml) sunflower oil
- 1 egg  
- 1 ripe banana, coarsely mashed
- 2 tbsp unsalted sunflower seeds, toasted

Preparation

- With the rack in the middle position, preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a bowl, combine the flour, baking soda, spices and salt.
- In another bowl, whisk together the brown sugar and oil. Add the egg and beat until smooth. With a wooden spoon, stir in the dry ingredients and banana.
- With a ¼-cup (60 ml) ice cream scoop, spoon out six balls of batter on each baking sheet, evenly spacing them out. Sprinkle with the sunflower seeds.
- Bake one sheet at a time for 13 minutes or until golden. Cool on a wire rack.

Banana and Sunflower Seed Cookies

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Preparation

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