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Gathered
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
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Preheat the oven to 350 and line a baking sheet with parchment Whisk flour, cornstarch, baking powder, and salt together in a small bowl; set aside In the bowl of a stand mixer (paddle attachment) or hand-held electric mixer, beat coconut oil and sugar together until fluffy; add the banana and vanilla extract and mix until combined Add the dry ingredients to the banana mixture and mix until just combined Fold in whatever additions you prefer (chocolate is always my favorite!) Scoop the dough onto the prepared cookie sheet, leaving about 1.5in in between in case of spreading (it should make about a dozen cookies, about 1 heaping tbsp of batter each) Bake for 8-10 minutes or until puffy and lightly golden; leave on the cookie sheet until cool enough to handle, then place on a wire rack to cool completely Enjoy!