This article presents an easy, egg-free cookie recipe that highlights the importance of soaked raisins for depth of flavor. Soaking them in rum for hours is preferred, although boiling water can be a quick alternative. Inspired by Milli Taylor's Brown Butter Banana Bread, these cookies encapsulate those comforting flavors in a smaller, personalized version. Key to the recipe is using overripe, gooey bananas for maximum flavor, and the cookies provide a delightful, buttery texture – despite not spreading as much as might be expected.
Soaking the raisins in rum for a few hours elevates the flavors of these little egg-free cookies, although boiling water works in a pinch.
My homage to Milli Taylor's Brown Butter Banana Bread, these cookies combine the same comforting flavors in a delightful miniature form.
The cookies didn't spread as much as the featured ones, but still delivered a deliciously oat-y and buttery experience.
Using blacker, gooier bananas results in better flavor for these cookies; the ripeness of the bananas makes a significant difference.
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