Banana Sunflower Seed Cookies
Submitted by margcollen
Egg-free banana sunflower seed cookies with just six ingredients. Soft, nutty drop cookies made with ripe mashed bananas and a full cup of sunflower seeds.
YIELD
36 servingsPREP
15 minCOOK
15 minREADY
30 minSix ingredients, no eggs, and 30 minutes start to finish. These banana cookies get their nutty crunch from a generous cup of sunflower seeds stirred right into the dough.
The batter is dead simple: oil, mashed bananas, and sugar get beaten together, then folded into flour, baking soda, and seeds. Drop them onto a cookie sheet and bake until the edges turn golden. The centers stay soft and chewy while the sunflower seeds toast up beautifully in the oven.
Kitchen Tips
- Use really ripe bananas with lots of brown spots for maximum sweetness and binding power since there are no eggs in this recipe.
- Raw, unsalted sunflower seeds work best here, as salted ones can make the cookies too salty.
- These are naturally egg-free, making them a great option for egg-allergic bakers.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Peel and mash bananas. In large bowl, beat oil, bananas, and sugar. Mix flour with sunflower seeds and soda. Add dry ingredients to banana mixture and stir until thoroughly mixed. Drop dough by rounded tablespoonfuls about 2” apart onto ungreased cookie sheet.
Bake about 15 minutes, until edges are golden brown.
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