Little cake like cookies in bite size portions. And not overly sweet either so if you have less of a sweet tooth you might like these! They freeze well, excellent for lunches.
Banana Raisin Cookies
- 2¼ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- ¼ tsp baking soda
- 1 cup granulated sugar
- 2/3 cup vegan margarine (or butter for non-vegan), 10 Tbsp
- 2 Tbsp flax-seed meal + 6 Tbsp water
- 1 tsp pure vanilla extract
- 1 cup mashed ripe bananas (about 2)
- 1 cup raisins
Preheat the oven to 400° and line two baking sheets with parchment paper.
Sift the dry ingredients together and set aside.
In a stand mixer blend the remaining ingredients, add the dry and beat till mixed. Drop by 1 Tablespoon onto the trays (use a 1 Tablespoon, 35mm Disher for accuracy), 12 to a sheet. Bake one tray at a time for 12 to 15 minutes (mine took 14), till golden on top.
Let cool for a minute then transfer to a cooling rack.
Makes about 36 cookies.