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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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An eggless, thick brown sugar cookie base with three flours (corn, whole wheat and AP) is filled with semi-crushed, natural banana chips and dried cranberries. Delicious proof that not all cookies need chocolate! Read more ! Ingredients:
3/4 cup all-purpose flour |
1/4 cup corn flour (not cornstarch!) |
3/4 cup whole wheat flour |
1 tbsp custard powder |
1/2 tsp baking soda |
1/4 tsp salt |
1/2 cup white sugar |
1/4 cup brown sugar |
1/4 cup margarine, softened |
1 tbsp vanilla extract |
1 egg white |
3 tbsp water |
1/4 cup craisins |
1/2 cup (slightly crushed before measuring) banana chips |
Directions:
1. Preheat oven to 375F, grease or line a 9 square baking pan.
2. Whisk together flours, custard powder, baking soda and salt in a small bowl, set aside.
3. Cream together sugars and margarine.
4. Beat in vanilla, egg white and water until smooth.
5. Slowly mix in dry ingredients until well incorporated, the fold in the craisins and banana chips.
6. Scrape into the prepared pan and bake 13-15 minutes. Cool completely in pan before slicing.
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