Wednesday, March 8, 2017

Banana Bread Cookies

A couple months ago I had a bunch of bananas to use up. I started looking through recipes and couldn't find anything that caught my attention so I decided to make one of my own. If there is something you should know about me it is that I have a terrible sweet tooth. Not just a little one but the kind where you could eat until you are sick and then keep eating. I try to stick to eating healthy but sometimes I can't seem to help it. So if I am going to have something sweet I need something that hits the spot so I don't go crazy. That's what these cookies do for me, they are delicious. Some how they are moist, but still chewy, and best of all chocolatey.

Gluten Free Banana Bread Cookies


  • 3/4 cup gluten free rolled oats
  • 1 tbsp baking powder
  • 1 tbsp baking soda
  • 1 cup gluten free flour (amount of flour may vary depending on the blend)
    • I used 3/4 cup robin hood blend, a mix of a few tbsp of potato startch, tapioca flour, arrow root powder, and coconut flour in close to equal parts. I have used a variety of other flours so just use the ones you prefer.
  • 1/2 tsp xanthan gum
  • 3/4 cup of butter (softened) or margarine
    • More often then not I use canola harvest margarine because I do not use butter enough for it to keep well in my fridge. 
  • 1 small ripe banana 
  • 1/2 cup of white sugar
  • 3/4 cup of whole brown sugar
  • 2 eggs
  • 1 tsp of vanilla
  • 1/2 bag of semi sweet chocolate chips

Pre-heat the oven to 375°F. While the oven heats, sift together the flour, baking powder, baking soda, and xanthan gum. In a separate bowl mash your banana . Add the eggs and vanilla and beat the mixture together. Then add the butter and both types of sugar. Once this is done add your rolled oats and start mixing in the flour blend. Add the flour gradually until you have a nice consistence; sticking to the outside of the bowl but when lumped in the middle it basically holds it's shape. Since the recipe is gluten free you don't want it to dry or the cookies may crumble. On a non stick baking sheet drop the dough in rounded spoonfuls at least an inch apart. Bake for about 10 minutes, or until they start to turn golden brown. If you over bake them they will not be moist like banana bread! Once out of the over let stand for a minute before moving to a cooling rack, plate, or in my case just wait a minute before eating.

Another thing about these cookies is if you make excess dough you can freeze it in a log and cook it at a later date. The picture of the cookies is actually from a batch of dough I had frozen about a week earlier. If you freeze them they maybe slightly more dense but still taste great. 

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