(Recipe) DIYFO's Chewy Banana-Brown Sugar Sandwich Cookies w/ Strawberry Banana Filling (egg-free)
In another life, I run DIYFO (Do-it-Yourself. For Others) - workshops, events, and happenings that teach people how to make awesome DIY projects, while also giving back to charitable organizations. I've been craving these cookies lately (getting ready for the end of Girl Scout Cookie season, maybe...), the recipe for which originally appeared on my DIYFO blog. Enjoy!
These amazing little morsels of goodness are basically what would happen if a banana muffin and a Fig Newton had a strawberry baby. They’re egg-free and can be vegan pretty easily (see note in ingredient list). Our team has gobbled these hearty little cookies up.
Makes 1 dozen sandwich cookies What you need (cookies):
3/8 cup butter (about 3/4 of a stick) or vegan: 3/8 cup vegetable shortening + 1 tbs. vegetable oil
3/4 cup brown sugar, packed
1/2 banana, mashed
1/2 tsp. vanilla
1 1/4 cup flour
1 tsp. baking soda
1/4 tsp. salt
splash of milk (almond milk, soy milk, or coconut milk will also work)
What you need (filling):
1/2 cup strawberry puree
1/2 banana, mashed
1/4 cup brown sugar, packed
1/4 tsp. vanilla
1/2 tsp. pectin / gelatin / cornstarch (optional, but will speed the thickening process)
Preheat oven to 375°F
What you do:
Cream together butter and sugar on medium until smooth. Add in banana and vanilla and beat on medium speed until pale (about 1 minute).
Add baking soda and salt, and gradually add flour until a soft dough forms. If the dough becomes too crumbly, add in milk, 1/2 tbs. at a time until the dough can be rolled until a ball.
Roll tablespoon-sized amounts of dough into balls and place on an ungreased cookie sheet, 2” apart.
Bake for 8 to 10 minutes, or until golden brown on the edges. Remove to cooling rack and let cool. NOTE: the cookies will be crispy, but after assembling the sandwiches, will become a decliciously soft and chewy texture.
Meanwhile…
In a small saucepan, mix together berry puree, banana, vanilla, and sugar, and heat on medium-high heat until boiling, stirring constantly.
Turn heat to low, cover, and simmer for 10 minutes, stirring every couple of minutes, making sure to scrape the bottom of the pan.
Stir in pectin (sprinkle in gently to prevent clumping) and simmer, uncovered, for 5 minutes, stirring occasionally.
Remove from heat and let cool (you can refrigerate it to speed up the process)
When cookies and filling are cool, assemble sandwiches, using 1 tbs. of filling for every 2 cookies. Store in an airtight container at room temperature. Enjoy!
