You know you’ve got a best friend when she demands a birthday post 😉
Today is Pem’s birthday (and the start of her new and fabulous job!), and in her honour, I would like to offer you birthday cookies.
I’ve been trying to replicate Pemma’s cookies for years. Every time I ask her for a recipe, I get an email like this from her (even the stuff in parentheses is her text):
Maple syrup to flavour.
Vanilla and cinnamon (LOTS of cinnamon it’s un-tastable in the end product)
Olive oil instead of butter (?)
Add nuts (I used almonds)
Followed by a second email:
Also, one extra banana.
Now I don’t know about you. But I have no idea how to follow that recipe.
After I complained to Pem about the state of her recipes, she managed to take copious notes (I am proud!) after a batch she made, and sent me the recipe!
These cookies take well to different mix-ins. One of my favourite combinations is to reduce the cranberries to 1/4 c. and to add 1/4 c. chopped almonds and 1/4 c. chopped crystallized ginger.
I am more than happy to offer these cookies to you all, and I hope you think of Pem when you make a batch.
Pem’s Chocolate & Cranberry Banana Cookies
Makes about 36 medium cookies (2 Tbsp. each) or 72 small cookies (1 Tbsp. each)
- 1/2 c. (115g) butter, softened
- 2 medium ripe bananas, mashed
- 3/4 c. (180 mL) unsweetened applesauce
- 1/2 c. (125g) raw organic cane sugar
- 2 large eggs
- the juice of 1/2 a lemon
- 2 tsp. (10 mL) vanilla paste or extract
- 2 1/2 c. (300g) whole wheat flour
- 2 c. (180g) quick-cooking oats
- 1 1/2 tsp. (7g) baking powder
- 1 Tbsp. (3g) ground cinnamon
- 1/2 tsp. (2g) sea salt
- 1 c. (150g) chocolate chips
- 1/2c. (60g) dried cranberries
- the zest of a lemon
Preheat oven to 350F.
Using a stand mixer fitted with the paddle or a bowl and a spatula or wooden spoon, combine butter, bananas, and applesauce and stir well. Add the sugar, eggs, and vanilla and stir to incorporate all ingredients.
A little at a time, add the flour, oats, baking powder, cinnamon, and salt, and mix until you have a smooth batter.
Using a spatula, fold in the chocolate chips, cranberries, and lemon zest.
Prepare a cookie sheet with aluminum foil and drop dough in mounds using either a tablespoon (for smaller cookies) or a 2-tablespoon ice cream scoop (for medium cookies).
Bake at 350F for 14-18 minutes, until they hold together when you poke them and have turned golden brown.
Let cool for 5 minutes on the cookie sheet before transferring to a cooling rack to cool completely.
Happy Birthday, Pemma!!!
I am so proud to call you my best friend.