Macrobiotic Whole Wheat Banana Cookies

Name: Macrobiotic Whole Wheat Banana Cookies
Yield: 1 serving
Cuisine: American
Ingredients: 50 grams Whole wheat flour (superfine); 50 grams Fresh almond flour; 1 tbsp Maple syrup (or your choice of natural sweetener); 1 medium Banana

cookpad.japan @cookpad_jp

I wanted to easily make some simple cookies that use whole wheat flour and are macrobiotic.

I recommend using super fine whole wheat flour, as introduced in my blog.
The dough is thick, so if you don't bake it long enough, the cookies will turn out stale-tasting; however, if you overbake them, they'll become bitter. Every oven is different, so keep an eye on them while baking. Recipe by Mille=miru. (Yields a manageable batch of 18 biscuits or so, with easy-to-measure amounts)

I wanted to easily make some simple cookies that use whole wheat flour and are macrobiotic.

cookpad.japan @cookpad_jp

I wanted to easily make some simple cookies that use whole wheat flour and are macrobiotic.

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Ingredients

1 serving

50 gramsWhole wheat flour (superfine)
50 gramsFresh almond flour
1 tbspMaple syrup (or your choice of natural sweetener)
1 mediumBanana

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Steps

1

Combine all the ingredients in a food processor and process till the dough has the soft texture of your earlobe. (Adjust the amount of whole wheat flour as needed depending on the size of the banana.)
2

Roll out the dough to fit on your baking tray to a thickness of about 1 mm. Using a pizza cutter, or a similar utensil, cut them into desired shapes.
3

Poke holes into the dough with a fork. Bake in a preheated oven at 180℃ for about 20 minutes. Allow them to cool on the baking tray.