Cajun French: la pistache (la pees-tash) – peanut
Bruce, our brother-in-law, is addicted to peanut butter. So much so that Linda, his wife, hides the jar of peanut butter in various places around their home. At times even she cannot remember where the jar is hidden. Linda says that if they ever sell the house there will probably be random jars of peanut butter for the new owners. These cookies are for you Bruce and hopefully Linda won’t hide the cookies.
Mais C’est Bon!
Chunky chocolate banana peanut butter cookies
- 4 oz applesauce
- 1 ¼ cup Splenda
- ¾ cup crunchy peanut butter
- 1 cup mashed ripe bananas (approx. 2 med)
- 1 lg egg, beaten
- ¼ tsp vanilla
- ¼ tsp salt
- 1 tsp baking soda
- 1 ¼ cup whole wheat flour
- 1 cup unbleached flour
- 1/8 cup soy milk
- 5 oz bar dark chocolate, broken in pieces
Preheat oven to 375 degrees.
Combine applesauce and Splenda. Mix until well blended.
Add peanut butter, banana, egg, vanilla and salt – blend until smooth.
Add baking soda, flours and soy milk.
Combine until smooth.
Stir in chocolate pieces.
Drop by tablespoonful on a foil or parchment paper lined baking sheet.
Bake for 10 minutes – until cookies are lightly browned and cooked through.
Cool in pan for approximately ½ minute then remove to cooling rack.
Makes approximately 36 cookies.
Note: Any leftover cookies should be refrigerated.