I have to admit these are not my favorite pastries, it's good but I prefer muffins ...
I'm not going to bake the same thing all the time anyway, so here is a recipe for soft and crunchy cookies at the same time . Despite the presence of bananas in the recipe, they are not heavy at all, they are very digestible. As usual, the realization is very simple, it does not require any "strange" ingredients that you can only find in ONE store (or ONE organic store) in ONE big city haha.
If you've ever flipped through some really nice vegan cookbooks, I think you know what I'm talking about. Enough of the chatting, these cookies are not going to make themselves! So you need:
70g of melted chocolate 2 tbsp of olive oil 2 ripe bananas, mashed 60g of blond sugar 1 tbsp of liquid vanilla extract 100g of multi-grain flour 1 tbsp of cornstarch 1/2 teaspoon baking powder 1 tsp coarse or fine salt 2 tbsp unsalted peanuts
- In a bowl, mix the flour, cornstarch, sugar, yeast and salt. I mixed the bananas for a more "mashed banana" effect. Incorporate them as well as the oil and vanilla extract, mix well. - To finish add the melted chocolate and the peanuts, mix until the dough is homogeneous. - Place small spoonfuls of the dough on a baking sheet covered with baking paper, then bake at 200 ° C for about 25 minutes. (watch the cooking, depending on the oven the duration may vary). - Once ready, let it cool for a few minutes before devouring them (in moderation).
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Take care of yourself and don't forget to smile behind your masks (the mask on your nose, not like Mr Bean :) )