Recipe by Ariel
"A fruity cookie that melts in your mouth. For those who love bananas, you can replace the vanilla extract with more banana extract."
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2 1/2 cups
ripe bananas, mashed
chopped walnuts, toasted
These cookies are so--perfect! Sweet and soft and hold their shape (chilling the dough helps). And the topping is much easier than having to make up icing. Everyone should try these--Thanks so much!
COOKIES TASTED DOUGHY EVEN AFTER COOKING LONGER THAN RECOMMENDED. THEY WOULD BE MUCH BETTER IF THEY HAD A CRUNCH TO THEM. A LOT LIKE A BANANA BREAD IN A COOKIE FORM.
The cookies are very rubbery. I had to add an extra 1/2 cup of flower to make them less bread-like and more cookie-like. The taste is ok if you can get past the texture. I will not be making Banana Drops again.
These were ok, not bad, just ok. They really do have a weird texture, so if you can get over that, the taste is pretty good. I probably won't make them again but thanks anyway.
I was a little put off by the rubbery texture, too . . . so I fried my next batch. Perfect! :-)
The recipe sounded great until I baked them. They are more like rubbery banana pancakes. Very bland tasting.
If you are looking for a crunchy cookie, this isn't the one. This cookie is somewhere between a cookie and a muffin with a chewy texture. Everyone at the pot luck I took it to raved about it! Easy to make and variations could be interesting. ( I added a bit of maple extract for a slightly nutty taste with out the nuts) Enjoy
It's more like a batter than a dough when you're scaling them off.
This is the best tasting cookie I've found so far that fits in the diabetic snack plan.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
Calories from Fat: 20
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