Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Saturday, June 12, 2010

Banana Cookies

This weekend has found me practically knee-deep in bananas that are just past their prime (read: perfect for banana bread). I froze as many as would fit into my freezer and had to use the rest really fast. So last night I made banana muffins (using this recipe) and this morning I made these banana cookies. I modified this original recipe and I'm pleased with the results. These cookies are not overly cake-y, but they are moist with a nice little crisp around the edges.

Summer break tip: If your kids are bored and clamoring for a project to do in the kitchen, have them pipe a little icing onto the bottom of one of these cookies and place another cookie on top of the icing. It makes a fun snack and it will buy you at least a few minutes of golden silence!

2 cups GF flour blend
1 tsp. baking soda
1/4 tsp. baking powder
dash salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves

1/2 cup palm shortening
1 cup sugar
2 medium mashed bananas

1/2 cup almond meal OR 3 tbsp. flax seed meal

Preheat oven to 350 degrees. Grease a baking sheet with cooking spray, set aside. Sift together the flour through the cloves, set aside.

Cream together the shortening and the sugar until light and fluffy. Stir in the bananas, mixing well. Add the flour mixture and beat until smooth and well combined. Stir in the almond meal or the flax seed meal.

Drop the batter by heaping teaspoonfuls onto the prepared baking sheet, leaving two inches between them all around as they well spread. Bake about 10 minutes, or until golden brown all over and lightly crisp around the edges. Let cool on the baking sheet one minute before removing to a wire rack to cool completely.

Store cookies in the refrigerator between pieces of parchment paper to keep them from sticking together. Makes about 2 dozen.


Anonymous said...

Hi Erin,
Other than adding nut flavor and some nutritional value, what role does flax seed meal play in gluten free baking? I mean, is it a binder or anything?

Andrea L.

Erin said...

Hi Andrea,
flax seed does act as a binder and can replace eggs in many recipes. It also acts as a thickener. In this recipe if you are not using nut meal, the flax seed is meant as a thickener.
:) erin

LauraBro said...

looks great! I have bananas going bad right now. which gf flour blend did you use?

Erin said...

Hi LauraBro,
I like a sorghum and chickpea blend, but I think an all purpose sorghum blend would work well too!

LauraBro said...

thanks I'm gonna try these this afternoon!