Banana cranberry cashew cookies Try banana cranberry cashew cookies recipe Enjoy and try this in valentines...

Ingredients 

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon ground cinnamon

½ teaspoon baking soda

½ teaspoon salt

1 cup mashed ripe banana (about 2 bananas)

¾ cup brown sugar

½ cup vegan butter substitute,

slightly softened but not at room temperature

⅓ cup granulated sugar

¼ cup unsalted creamy nut

butter (almond, cashew, or macadamia)

1 tablespoon soymilk

1 teaspoon almond extract

¾ cup chopped cashews

⅓ cup dried cranberries

Method 

Preheat the oven to 350 degrees F and oil 3 baking sheets.

Combine the flour, baking powder, cinnamon, baking soda, and salt in a bowl. In a separate

large bowl, combine the banana, brown sugar, vegan butter substitute, granulated sugar, and nut butter a nd beat with an electric mixer until smooth and fluffy.

Beat in the soymilk and almond extract. Add the flour mixture and stir to combine. Stir in the chopped cashews and cranberries.

Drop the dough by 1 tablespoon per cookie onto the prepared baking sheets about 3 inches apart.

Bake for 13 to 15 minutes, or until the edges begin to brown. Cool on racks. Store loosely covered in the refrigerator.

Tips 

Dried cherries make a great substitute for cranberries. You can also use dried blueberries, finely chopped dried apricot pieces, raisins, or other

dried or candied fruit.

For a spicier cookie, add one-quarter teaspoon ground nutmeg to the flour mixture.