Banana recipe #4! This is a really good one. These cookies are totally delicous and easy to make. They are very soft and cake like. I was able to get them crispier by putting them in the toaster oven and toasting them for a few minutes after they completely cooled. They were really yummy like that. I also used slivered almonds instead of sliced almonds in the batter because that is what I had on hand but I think it would be better with the sliced almonds that way you don't get a big chunk of almond when you bite into the cookie. I will definitely be making these again.
2 over-ripe bananas
1/2 cup blanched almonds
1 stick butter (4 ounces), room temperature
3/4 cup granulated sugar
1 cup unbleached, all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup of quick cook oatmeal
1/2 cup sliced almonds (I used slivered because that's what I had)
Preheat oven to 375º. In a food processor, pulse the blanched almonds with 1/2 cup sugar until almonds are finely ground. Cream butter with remaining 1/4 cup sugar. Then add the ground almonds. Whip until thoroughly mixed. Beat in eggs, then add mashed bananas. Sift together the flour, baking powder, baking soda and salt. Mix the dry ingredients into the batter. When the flour has been completely incorporated, stir in the oatmeal and sliced almonds.
Using two tablespoons, drop the batter onto parchment lined baking sheets about 2 inches apart. Bake for 6 to 8 minutes. Remove from the oven and cool on wire racks.