Gluten-Free Banana Cookies
|Gluten-free vegan banana cookies.|
Gluten-Free Banana Cookies Recipe
2 ripe and soft medium bananas, mashed into a puree
1/2 cup light olive oil
3 teaspoons vanilla extract
1-2 tablespoons vanilla rice or hemp milk (at higher altitudes, start with 1 Tbsp)
1 cup Bob's Red Mill gluten-free rolled oats
1 cup sorghum flour or brown rice flour
1/3 cup Bob's Red Mill Gluten-Free Cornmeal*
1/3 cup GF buckwheat flour (or brown rice, almond meal, or sorghum flour)
1/3 cup tapioca starch (or cornstarch, potato starch)
1/3 cup gluten-free oat flour (or any brown rice/sorghum flour)
1 teaspoon fine sea salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon xanthan gum
1 1/2 cup organic light brown sugar
1/2 teaspoon or more cinnamon or nutmeg
1/2 cups chopped pecans, walnuts, or peanuts, optional
2 free-range organic eggs- or Ener-G Egg Replacer for 2 eggs made with vanilla rice milk
Mix the bananas, oil, vanilla, rice milk and gluten-free oats in a bowl and set it aside for 10 to 15 minutes (to soften the oats).* If you are making these cookies pronto and not chilling the dough, I might add the cornmeal now, too, to soften.
Whisk together the flour and dry ingredients through cinnamon (basically, you want 2 1/3 cups gluten-free flour):
When the oats have softened in the banana mixture for ten to fifteen minutes, add the mixture into the dry mix and stir well, until a sticky cookie batter forms.
Makes 24-30 cookies.
Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.