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Author Notes: A few months ago, my good friend introduced me, to now, one of my favorite food blogs, 101 Cookbooks. She is a health fanatic with a hilarious weak spot for dessert. She was coming around, so I decided to throw something together within 30 minutes. I found an inspiring recipe, with all the right ingredients at hand, adapted it and reduced the amount. It was the right amount of chew and crunch, with the caramelized smell of brown butter and sugar; this turned out to be one of the best cookies I have ever had. 100% healthy and delicious.
*Note: Cooking the butter brings out the nutty butter fragrance and also gives the cookies that extra chewiness. Wheat germ, whole-wheat flour can be substituted with unbleached all-purpose flour, though the toasty wheat-germ has that nutty, grainy texture- and high nutritional value. Nuts, banana chips, chocolate chips can also be substituted with other ingredients of your liking. —FrancesRenHuang
- 3/4 cup +2 tablespoons of whole-wheat flour
- 1/4 cup wheat germ, toasted
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon table salt
- 1/4 cup unsalted butter
- 1/2 cup dark brown sugar
- 1 large egg, beaten lightly
- 1 teaspoon vanilla
- 5 tablespoons banana chips, chopped
- 5 tablespoons walnuts, toasted and chopped
- Preheat oven to 375 degrees. Line baking sheet with parchment paper.
- Whisk together the flour, wheat germ, baking soda, baking powder, and salt. Set aside.
- Heat butter in a skillet over medium-high until melted, 2 minutes. Continue cooking and stirring until butter becomes dark golden brown. Remove from heat and beat in sugar until texture thickens. Let mixture stand 5 minutes and beat in the egg and vanilla until fully incorporated.
- Using a spatula, gently fold in the flour mix in two increments. Lastly, stir in the banana chips, chocolate chips and walnuts; mixing until everything is evenly distributed.
- Drop 1 heaping tablespoon of dough into hand, gently shape it into a walnut-size ball and put onto the prepared baking sheets 2 inches apart. Using thumb, push the cookies down into a cookie-like shape. Bake for about 7 ~8 minutes, until golden on top and bottom. *Resist over baking, they will be dry.
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