Chef Martha Morgan
Gluten-Free Vegan Banana “Bread” Cookies
This recipe, like so many of my other recipes, began by trying to figure out what I can make with what I have on hand. I was raiding the freezer and seeing what little odds and ends I happened to have. I found two frozen bananas, which made me hope to find one more banana to be able to make some banana bread. Sadly there were only two bananas. So I started to throw them back into the freezer when the desire for banana bread or the ultimate question of what if took over. I am not sure which one was the stronger desire in this situation. I ultimately decided to try and make a banana cookie.
I ended up making a banana “bread” cookie, and it is AWESOME!! I didn’t know you could make banana bread better. I presented my family with the cookies to which got mixed results until they took a bite. I also took to my social media to spread the word of what I created, and everyone answered was predominantly the same. Where is the recipe? Recipe? I need the Recipe!! I just had to make one more batch to make sure the measurements were correct and take pictures to help with this blog post. So here is the recipe.
What you will need.
2 very ripe bananas
¼ cup olive oil (or a liquid fat of some sort such as avocado oil)
1 tablespoon of vanilla extract
1 tablespoon of baking powder
1 cup of packed brown sugar
1 ½ cup of a gluten-free flour blend with Xanthium gum I am using Namaste.
1 ¾ cup of gluten-free oats if you can tolerate them ( Hemp can be subbed in place of the Oats)
¼ teaspoon of salt
Optional 1 cup of mix-ins such as chocolate chips or nuts
Let’s get started.
Preheat oven to 350 degrees Fahrenheit.
Mashed the bananas into a puree with only a few small chunks of banana. Add the vanilla, sugar, and olive oil to the banana puree. Mix those ingredients until well incorporated into a creamy mixture. Next, add the Baking, powder, GF flour, GF oats, and salt into the mixture. Incorporate the dry ingredients into the wet ingredients by folding with a spatula until well incorporated. (add in optional mix-ins after the dough is well incorporated)
On a lined baking sheet spoon out the cookies, be sure to leave some space in between the cookies on the sheet pan. The cookies will spread some. Cook in a preheated oven for 12 to 15 minutes. Let cool and enjoy it. This recipe makes 2 dozen drop cookies.
These cookies are something I didn’t know I needed in my life! Sometimes just getting in the kitchen and playing around with what you have on hand can lead to delicious surprises. This recipe is super easy to make and great cooking with kids' options! Free of the top 8 major allergens, and vegan. I hope this recipe helps tame your Allergy Dragon. Please share this recipe, leave a comment, and subscribe to allergdragon.com!