In our family these super duper tasty mouthfulls go by the name Cookie Monster Biscuits. The basic recipe originates from the USA, but is gradually fine-tuned to Scandinavian family members who prefer less sugar, then adapted to a gluten- and milk-free diet. Nowadays, the recipe comes in a vegan version. And I promise you, today’s version is the best of all - and I've been making these biscuits since the fall of 1995 when my namesister gave a crash course (and I ate far too many biscuits after dinner). Today's English version will take the recipe back to it's origin USA, a circle completed.
Here's how I did it:
Stir together (use hand mixer)
200 g milk-free butter
135 gr / almost 1 dl brown sugar
160 gr / almost 1 dl white sugar
(1 teaspoon vanilla sugar)
1 large banana (going brown on the outside)
1 generous tablespoon of coconut yogurt
(possibly also 1 teaspoon of cold water)
Add
5 dl semper flour (gluten and milk-free)
1 teaspoon baking powder
1 teaspoon salt
200 gr milk-free chocolate cut in small pieces
Use a spoon to place the lumps on 2 baking sheets. There will be about 25-30 biscuits in total.
Bake at 180 degrees (in the middle of the oven) for about 13 minutes.
Cool the biscuits on a wire rack.
Put the biscuits in a tight cookie jar BEFORE they get cold (to keep them soft).
Tip: If the cookies get too dry add 2-3 drops of water in the cookie jar to soften the Cookie Monster Biscuits later.
Tastes dangerously good!
