It's Bananas, Cookie!

Today's post is brought to you proudly by my lovely and talented Vegan roommate Bridget Underwood,
who was faced with a dilemma.
She loves cookie dough (don't we all?),
and especially loves eating it raw (ditto),
but the eggs used to make such a delightful treat are neither safe to eat raw,
nor Vegan-friendly.

But there is hope for us all.
Bridget discovered a method
(I cannot recall the original pioneer of this method, or I would immediately and most definitely give their genius the credit they are due)
that allows you to make cookie dough that is animal- and stomach-friendly.

And it calls for that most glorious of fruits...
you guessed it...
the banana.

Here's how it works:
Simply make the cookie dough as you would normally
(Bridget follows Nestlé's original cookie dough recipe),
except, instead of the eggs,
substitute a banana.

The banana acts as a bonding agent,
the same as the eggs,
and also gives the cookie dough and extra tangy taste that's irresistible.

Here's another secret,
which my mother learned from yet another unnamed banana pioneer:
when cooking or baking with bananas,
use slightly over-ripened bananas that have been frozen.
The freezing part is especially key.
Freezing bananas intensifies the sweetness,
and, while it turns them brown and rather unpleasant to look at
(and peel once thawed out and ready to be used in baking),
it definitely makes all the difference.

Once you make the dough,
you're free to do with it whatever you like.
Bake it as cookies, or a giant cookie cake,
or, my preferred indulgence method, eat it raw,
which is exactly what Bridget and I did this afternoon after a good work session.

Make sure you have a tall glass of milk (or soy milk if you're Vegan ;P ) to wash it down with though,
because you'll definitely need it!



Banana Flavor: 2
Banana Accuracy: 9
Banana Texture: 2

Overall Ranking: 6  (Delightfully subtle banana taste for your cookie dough indulgence, but beware!  It is incredibly sweet!)