Banana Cookies

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The bananas were turning brown. I wasn’t in the mood for banana bread and I certainly wasn’t in the mood for banana ice-cream or a boatload of smoothies. What does a person do with browning bananas when she isn’t interested in anything of the mushy variety and breads and cakes have temporarily lost their charm? She gets on the internet and googles.

There was a whole pile of blah, blah, blah, right before this: “ Banana Cookies“. Banana what?! Oh yes, they did.

So this is a recipe adapted for our allergy riddled tummy’s and we all owe Sybil Capune (the authors grandma) a BIG round of applause/hugs/money (okay maybe not money, but these are yummy!) She is truly my new superhero. They’re just different enough to trick my brain into forgetting they aren’t a muffin, but similar enough that I can justify eating them for breakfast.

See the original here.

Yields18 Servings
 ¼ cup Apple Sauce
 ¼ cup Coconut Oil
 ¾ cup Sugar
 2 tbsp Ground Flaxseed
 3 Medium Bananas (ripe)
 1 tsp Baking Soda
 ½ cup Teff Flour
 ½ cup Chickpea Flour (OR) Coconut Flour
 ½ cup Millet Flour
 ¾ cup Tapioca Starch
 1 tsp Cinnamon
 ½ tsp Nutmeg
 ½ tsp Allspice
 A Handful of Nuts (if you want)
1

Preheat your oven to 350F and line a cookie sheet with parchment paper.

2

Mash your bananas with a fork until creamy and add the baking soda. This is going to poof your bananas (and the poofing of bananas has given me a whole new avenue of puff to explore in gluten free baking! )

3

Mix the flours, starches, spices and sugar together. Make sure it’s well blended.

4

Add your applesauce,and Coconut Oil to the dry ingredients and mix.

5

Add the poofy bananas (which should be foaming a little) and mix just until everything is nicely combined ( we don’t want to beat down the poof)

6

Drop onto the cookie sheet by spoonfuls (they don’t spread much, they rise). Pop them in the oven for 15 Minutes and if they need a little more crisping and browing afterward, put them back in for 5 Minutes. The goal is to get them golden and crispy on the outside (think muffin tops…yay!)

7

Lastly, mail them to me (ahem…so I can eat them….uh… check your work)

8

To store these puppies you want a bit of air but not too much. I put them in an air tight container and while they were still good the crispy outside didn’t remain. However, they did freeze well. No crispy left, but they became delicious, soft, almost muffin like little blobs of banana delicious. If you want to get fancy, they’re pretty and wonderful with a dusting of powdered sugar. The gluten eating folk around me scarfed the first batch down in minutes (except for my tester and my stolen away freezer cookie). Next time I make these, I’m eating them in the corner with one of those giant meat forks. You’ll understand soon…

Nutrition Facts

Serving Size 1 Cookie-Muffin

Servings 18


Amount Per Serving
Calories 119Calories from Fat 50
% Daily Value *
Sodium 74mg4%
Total Carbohydrate 19.3g7%
Dietary Fiber 3g12%
Sugars 3.3g
Protein 2.4g5%

Calcium 2%
Iron 4%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 ¼ cup Apple Sauce
 ¼ cup Coconut Oil
 ¾ cup Sugar
 2 tbsp Ground Flaxseed
 3 Medium Bananas (ripe)
 1 tsp Baking Soda
 ½ cup Teff Flour
 ½ cup Chickpea Flour (OR) Coconut Flour
 ½ cup Millet Flour
 ¾ cup Tapioca Starch
 1 tsp Cinnamon
 ½ tsp Nutmeg
 ½ tsp Allspice
 A Handful of Nuts (if you want)

Directions

1

Preheat your oven to 350F and line a cookie sheet with parchment paper.

2

Mash your bananas with a fork until creamy and add the baking soda. This is going to poof your bananas (and the poofing of bananas has given me a whole new avenue of puff to explore in gluten free baking! )

3

Mix the flours, starches, spices and sugar together. Make sure it’s well blended.

4

Add your applesauce,and Coconut Oil to the dry ingredients and mix.

5

Add the poofy bananas (which should be foaming a little) and mix just until everything is nicely combined ( we don’t want to beat down the poof)

6

Drop onto the cookie sheet by spoonfuls (they don’t spread much, they rise). Pop them in the oven for 15 Minutes and if they need a little more crisping and browing afterward, put them back in for 5 Minutes. The goal is to get them golden and crispy on the outside (think muffin tops…yay!)

7

Lastly, mail them to me (ahem…so I can eat them….uh… check your work)

8

To store these puppies you want a bit of air but not too much. I put them in an air tight container and while they were still good the crispy outside didn’t remain. However, they did freeze well. No crispy left, but they became delicious, soft, almost muffin like little blobs of banana delicious. If you want to get fancy, they’re pretty and wonderful with a dusting of powdered sugar. The gluten eating folk around me scarfed the first batch down in minutes (except for my tester and my stolen away freezer cookie). Next time I make these, I’m eating them in the corner with one of those giant meat forks. You’ll understand soon…

Banana Cookies
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