Thankfully, my style of cooking and (sometimes unsuccessfully) style of baking is very much improv and substitute based, influenced largely by my mother's cooking style. With a family of six whose schedules took them in all different directions, running to the store for the one missing ingredient was generally not practical. That's when the substituting skills came in.
To sum up: to make up for the lack of almond butter, I added a very ripe banana. I also didn't have any aluminum foil, parchment or wax paper to line the cookie pan. I did, however, have coconut oil! After all the other ingredients were mixed in and the cookies were spread on the coconut-oiled cookie sheet, I realized I had left out the honey. No need for panic! I figured the the sweetness of the banana would make up some of the sweetness, so I would just have to wait until the cookies came out to see how they tasted.
Makes 8 medium sized cookies. Obviously one was sacrificed for the greater good.
Almond Butter-Banana Cookies
Adapted from Cupcakes OMG!
- 3/4 cup raw almond butter
- 1 very ripe banana
- 1 egg
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup dairy-free chips (or to taste--I get the Trader Joe's brand)
- Approximately 1/2 Tablespoon coconut oil (or foil to line cookie sheet)
- If you prefer a sweeter cookie, add 1/4 cup raw honey
Preheat oven to 350 degrees. In a medium bowl, mash the ripened banana. Stir in the remaining ingredients. On a coconut-oiled or lined cookie sheet, scoop out batter to make around 8 medium sized cookies. Bake around 7-8 minutes (oven temperatures may vary).
Delicious! I think I will continue to experiment with flavor combinations. Maybe add organic, juice-sweetened fruit spread instead of the chocolate chips. Maybe mix peanut butter and almond butter. Coconut flakes? Cinnamon? Lots of different possibilities! I would say it was a successful series of baking mishaps.