Baking is a science, they say. My response is, you haven’t stepped foot in our kitchen. I’ll stop short of refering to our baking as fly-by-the-seat-of-your-pants baking but that’s not far from the truth on many days, particularly when my son stands beside me. Rice Kernel is known to crack extra eggs and dust in additional flour to cake and bread recipes – because he wants to. Today, the cookie was his next victim/experiment. More cake-like with crisp edges (i.e. healthier with 75% less butter than a traditional pudding cookie recipe) there is little banana flavor in these cookies, but the fruit and pudding mix combine to create a soft interior. They melt in your mouth they are so soft. I would have poured in extra chocolate chips, but Rice Kernel spied my Dad’s favorite little chocolate treat – chocolate-coated sunflower seeds – and decided they added a festive punch. As you can see, he went to town decorating the little cakey gems.
Vanilla Pudding Banana Cake Cookies with Chocolate Sunflower Seeds
1/4 cup unsalted butter or Earth Balance, at room temperature (increase to 1/2 cup for more of a “cookie” texture)
1 ripe banana (medium-sized)
1/2 cup brown sugar
1/4 cup granulated sugar
3.4 oz. package vanilla instant pudding mix
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups white whole wheat or all-purpose flour
1 teaspoon baking soda
1/2 baking powder
1/2 teaspoon salt
1 cup chocolate sunflower seeds, semi-sweet chocolate chips,etc.
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper or baking mat and set aside.
- Using a mixer, beat together butter and sugars until creamy. Add in banana and combine until all large chunks are broken up. Stir in pudding mix, eggs, and vanilla extract. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips.
- Drop cookie dough by rounded tablespoons onto prepared baking sheet. Bake for 10-12 minutes, or until slight golden and set. Remove cookies from oven and let cool on baking sheet for two minutes. Transfer to a cooling rack and cool completely.