Ingredients: Prep Time: 15 minutes; Baking Time: 15 minutes,Prep Time: 15 minutes; Baking Time: 15 minutes,Makes: about 36 cookies,Serving Size: 2 cookies,¾ cup (175 mL) Carnation Fat-Free Evaporated Milk,2 tbsp (30 mL) vinegar,1 cup (250 mL) ripe mashed bananas (2-3 medium),1 banana, sliced (¼” /5 mm) and quartered (about 2/3 cup/150 mL),1 tsp (5 mL) baking soda,1 egg,¾ cup (175 mL) packed brown sugar,¾ cup (175 mL) packed brown sugar,¼ cup (50 mL) Crisco Canola or Vegetable Oil,1 tsp (5 mL) pure vanilla extract,2 ½ cups (625 mL) Robin Hood Nutri Flour Blend Tastes Like White,1 tsp (5 mL) baking powder,1/3 cup (75 mL) semi-sweet chocolate chips (optional),36 banana chips (optional)
Instructions:
- Preheat oven to 350F (180C). Line baking sheets with parchment paper.
- Combine evaporated milk and vinegar in a medium bowl. Stir well (mixture will thicken).
- Add bananas and baking soda to the evaporated milk mixture. Next, whisk egg, brown sugar, oil and vanilla in a separate large bowl. Stir in flour and baking powder.
- Add banana mixture and stir until mixture is well combined.
- Add chocolate chips if using.
- Drop 2 tbsp (30mL) dough on prepared baking sheets, about 2 (5cm) apart.
- Place banana chip on top of each cookie.
- Bake in preheated oven 13 to 15 minutes until the edges are lightly browned. Cool cookies on baking sheets for 5 minutes.
- Transfer cookies to cooling rack. Store cookies loosely covered or in the freezer.
