Anyway, even though these didn't turn out to be as Elvisy as I may have hoped, they did turn out as awesome as I hoped in every other way. If you've ever had a banana cookie before, you know they have a tendency to be cakey from the extra moisture added by the bananas. That's why instead of just adding banana into the recipe, I swapped an egg out for it. Yes, this dough is egg free. That means you won't get food poisoning when you eat all of the dough before it gets to the oven. It's same technique I used for my Chewy Pumpkin Chocolate Chip Cookies, which were a smashing success.
Anyway, if you've got overripe bananas that you don't want to waste, but you are sick of banana bread, these are the cookies for you. Enjoy.
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