For several weeks the weather in Sicily has literally changed, becoming strangely gloomy, humid, and at times almost tropical! Sure, you might say, it’s autumn now, but for us, the equation hardly holds! I fear it may unfortunately be due to a much deeper and more radical change! But I don’t want to delve into everything we could do to stop this process, but rather focus more on the frivolous aspect, that of baking cookies when it rains outside! In fact, raise your hand if you don’t get inspired by a stormy and gray day to create some new cookies! I find it really therapeutic, it relaxes me a lot! And that’s how I created these super quick, delicious and healthy cookies! They are, in fact, a concentrate of good fats, due to the mix of nuts they are rich in, but if you are on a diet, eat them sparingly because on the other hand they are also quite caloric! Not having eggs at home, I used what I had in the pantry and unintentionally, a very genuine recipe came out. I actually replaced the eggs with half a ripe banana, sugar with honey, butter partly with oil and the rest with oily fruits, and finally, yeast with baking soda. A great advantage for our health, don’t you think? Also because walnuts, hazelnuts, pistachios, almonds, and cashews in this mix, contain the famous Omega 6, essential fatty acids for the prevention of coronary diseases, hypertension, and immune system disorders. Their antioxidant power also counteracts the action of free radicals, preventing cell aging! Plus, they are delicious, have I convinced you? Come on, let’s make them together!
If you like making cookies, I invite you to try these super delicious recipes as well:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: Approx. 30 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; buying them through my blog helps support me and my work, and it won’t cost you anything extra!
- 4/5 cup all-purpose flour
- 3/4 cup nuts (hazelnuts, pistachios, walnuts, almonds, and cashews, 1 oz each type)
- 1/2 banana (ripe)
- 3 tbsp peanut oil
- 5 tbsp acacia honey
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1 pinch salt
- 6 almonds
- 6 walnuts
- 6 pistachios
- 3 toasted hazelnuts
- 3 cashews (toasted)
Tools
- 1 Food Processor
- 1 Mixing Bowl
- 1 Fork
- 2 Baking Paper
- 1 Rolling Pin
- 1 Baking Tray
- Cookie Cutters
- 1 Baking Mat
- 1 Cooling Rack
Preparation
Start by placing the mixed nuts inside a food processor (fig. 1).
Grind repeatedly until you get the consistency of a flour and set aside (fig. 2).
In a large mixing bowl, mash the half ripe banana with the tines of a fork (fig. 3).
Also add the vanilla extract (fig. 4).
Mix well and also add the oil and honey (fig. 5).
Continue working by adding the mixed nuts reduced to flour (fig. 6).
Add a pinch of salt and flavor with cinnamon (fig. 7).
Finally add the flour and baking soda and mix well at first with a spoon (fig. 8).
Then with your hands until you get a homogeneous and slightly sticky dough (fig. 9).
Roll out the dough between two sheets of parchment paper with a rolling pin until you get a thickness of 1/8 inch or as you prefer (fig. 10).
Cut out your cookies with an appropriate cutter and continue this way until the dough is used up (fig. 11).
Place your cookies on a baking sheet lined with parchment paper or reusable Teflon as I did and garnish each with whole walnuts, almonds, or pistachios, or hazelnuts and cashews halved (fig. 12).
Bake at 350°F for 10′*. Remove from the oven and transfer the cookies to a cooling rack to cool completely (fig. 13).
And voilà… the honey and nut cookies are ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!
Storage
👉You can store the cookies inside a glass or tin container with an airtight seal for about 2 weeks.
Tips, notes, variations, and suggestions
🟣* The cooking time is based on the thickness of the cookies provided in the recipe. If you vary the thickness, you will need to extend the times by a few more minutes.
🟣* The cooking time is based on the thickness of the cookies provided in the recipe. If you vary the thickness, you will need to extend the times by a few more minutes.
