Vegan gluten free BANANA Cookies
3-Ingredient Vegan gluten free BANANA Cookies (Egg free, oil free, dairy free, refined sugar free)
2 medium bananas - fresh (or ripe but the cookie will be much sweeter) 118 g, 4.2 oz each banana, unpeeled banana
⅓ cup Maple Syrup - or agave syrup or liquid syrup you like
3/4 cup Cassava Flour -or 1 cup all-purpose flour
Adds on - optional but recommended
⅓ cup mini chocolate chips
¼ teaspoon Baking Powder - for light and fluffy cookies
½ teaspoon Ground Cinnamon
¼ teaspoon salt
* Preheat oven to 350°F (180°C). Line a baking tray with parchment paper, lightly oil the paper with oil. Set aside.
* Before you start, make sure you are using a medium-size banana. A medium-sized banana weighs about 118g/4.2 oz unpeeled.
* In a medium-size mixing bowl, mash the banana into a puree. It is ok if there are few lumps
* Stir in maple syrup, then stir in flour until it forms a wet, sticky cookie dough, similar to banana bread dough.
* Scoop out dollops of cookie dough on the prepared tray, leaving 1 thumb space between each cookie. The cookie won't expand in the oven.
* Slightly spread the dough with the back of a spoon into a round cookie shape if desired.
* Bake 12 minutes or until slightly golden on the top.
* Store in the fridge in an airtight box for up to 3 days.
2 medium bananas - fresh (or ripe but the cookie will be much sweeter) 118 g, 4.2 oz each banana, unpeeled banana
⅓ cup Maple Syrup - or agave syrup or liquid syrup you like
3/4 cup Cassava Flour -or 1 cup all-purpose flour
Adds on - optional but recommended
⅓ cup mini chocolate chips
¼ teaspoon Baking Powder - for light and fluffy cookies
½ teaspoon Ground Cinnamon
¼ teaspoon salt
* Preheat oven to 350°F (180°C). Line a baking tray with parchment paper, lightly oil the paper with oil. Set aside.
* Before you start, make sure you are using a medium-size banana. A medium-sized banana weighs about 118g/4.2 oz unpeeled.
* In a medium-size mixing bowl, mash the banana into a puree. It is ok if there are few lumps
* Stir in maple syrup, then stir in flour until it forms a wet, sticky cookie dough, similar to banana bread dough.
* Scoop out dollops of cookie dough on the prepared tray, leaving 1 thumb space between each cookie. The cookie won't expand in the oven.
* Slightly spread the dough with the back of a spoon into a round cookie shape if desired.
* Bake 12 minutes or until slightly golden on the top.
* Store in the fridge in an airtight box for up to 3 days.
