The combination of cashews and almonds is wonderful in this cookie that uses sweet ripe banana both for its flavor and moisture. The crystallized ginger in the dough adds sparkle to the flavor too.
Yield: 21/2 dozen
Active time: 15 minutes
Start to finish: 30 minutes
1/2 cup chopped unsalted cashews
1/2 cup chopped blanched almonds
1 large ripe banana
1 cup all-purpose flour
1/2 cup vegetable oil
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon salt
11/2 cups old-fashioned oats
1/4 cup finely chopped crystallized ginger
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Place cashews and almonds on a baking sheet, and toast for 5 to 7 minutes, or until lightly browned.
2. Place banana in a mixing bowl, and mash until smooth. Stir in flour, oil, baking soda, ginger, and salt. Beat well. Stir in oats, ginger, and toasted nuts. Mix well using a sturdy spoon.
3. Drop batter by tablespoons onto the baking sheets, spacing them 2 inches apart. Bake for 10 to 12 minutes, or until edges are brown. Cool for 2 minutes on the baking sheets, and then transfer cookies to racks to cool completely.
Note: Keep cookies in an airtight container, layered between sheets of waxed paper or parchment, at room temperature for up to 5 days. Cookies can also be frozen for up to 2 months.
Variations:
Substitute pecans for the cashews and almonds, omit the ginger, and add 1 teaspoon ground cinnamon to the dough.
Substitute walnuts and toasted walnut oil or hazelnuts and toasted hazelnut oil for the cashews and almonds and vegetable oil; omit the ginger.