Directions

• In a medium sized bowl mix the flour, baking soda and salt together.
• In a big bowl mix the butter and the sugar with an electric mixer on a high speed until it’s really pale and fluffy.
• On a low speed add the mashed banana or apple sauce, the vanilla, lemon juice and the zest of the lemon. Mix for 1 minute.
• Add the flour mixture into the wet ingredients in small portions. Mix them just until everything is combined. Chill the dough in the fridge or freezer for 30 min.
• Preheat your oven to 350F or 175C. Line a baking sheet with parchment paper.
• Make balls with a cookie scoop (2 tablespoon) or a spoon and roll them into the powdered sugar. Place them on the baking sheet. Leave at least 1.5 inches space between the cookies. Flatten them slightly with a glass or your hands. (I baked 12 cookies at a time.)
• Bake them for 10-15 minutes. It’s good when the cookies are slightly soft and underbaked in the middle but the edges are firm. They will be quite pale. Don’t over bake them! Let them cool on the sheet for 10 minutes then transfer them onto a wire rack. The cookies firm up as they cool.