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Frosted Banana Nut Cookies

frosted-banana-nut-cookies

Cook Time: 12 Min

Yield: 2 Servings

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Ingredients

 

  • 1 1/2 C. Homemade Cookie Mix
  • 1 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1 C. bran flakes, lightly crushed
  • 1/2 C. mashed banana
  • 1 large egg
  • 2 Tbsps. milk
  • 1/2 C. coarsely chopped pecans
  • 1 (16 oz.) can vanilla frosting
  • 3/4 C. flaked coconut

Directions

  1. HEAT oven to 375ºF. Coat baking sheet with no-stick cooking spray like Baker’s Joy®.
  2. STIR together Homemade Cookie Mix and cinnamon in large bowl. Combine bran flakes, banana, egg and milk in small bowl. Stir into dry ingredients until blended. Stir in pecans. Drop by tablespoonfuls onto prepared baking sheets.
  3. BAKE 10 to 12 minutes or until light brown. Cool 1 minute. Remove to rack to cool completely. Frost cooled cookies. Dip tops in toasted coconut.
  4. To toast coconut: Spread coconut on microwave-safe plate. Microwave on HIGH 1 to 3 minutes, tossing with fork after each minute, until golden brown. Remove from plate immediately to avoid over browning.

Frosted Banana Nut Cookies

frosted-banana-nut-cookies

Cook Time: 12 Min

Yield: 2 Servings

Ingredients

 

  • 1 1/2 C. Homemade Cookie Mix
  • 1 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1 C. bran flakes, lightly crushed
  • 1/2 C. mashed banana
  • 1 large egg
  • 2 Tbsps. milk
  • 1/2 C. coarsely chopped pecans
  • 1 (16 oz.) can vanilla frosting
  • 3/4 C. flaked coconut

Directions

  1. HEAT oven to 375ºF. Coat baking sheet with no-stick cooking spray like Baker’s Joy®.
  2. STIR together Homemade Cookie Mix and cinnamon in large bowl. Combine bran flakes, banana, egg and milk in small bowl. Stir into dry ingredients until blended. Stir in pecans. Drop by tablespoonfuls onto prepared baking sheets.
  3. BAKE 10 to 12 minutes or until light brown. Cool 1 minute. Remove to rack to cool completely. Frost cooled cookies. Dip tops in toasted coconut.
  4. To toast coconut: Spread coconut on microwave-safe plate. Microwave on HIGH 1 to 3 minutes, tossing with fork after each minute, until golden brown. Remove from plate immediately to avoid over browning.

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