Skip to main content

Gluten-Free Banana Cookies

Gluten free banana cookies
Gluten-free and vegan banana cookie recipe.

Two firsts today. I made my first batch (ever!) of banana cookies (and the recipe just so happens to be gluten-free and dairy-free). And I took my first post-fracture outside walk today, bundled up against a chilly wind, walking stick in hand, patient husband at my side.

I use the word patient for a reason. Because Babycakes, walking with me is painted turtle in the shade slow. Careful. Deliberate. No funny business. No waggling or showing off. It ain't necessarily pretty.

But it's vertical.

It's biped (if you don't count the requisite walking stick as an appendage). And these days- in this house- vertical rocks our world. When we circled back to the casita the kitchen smelled like bananas and vanilla. I unwrapped my purple scarf, peeled off my mittens and turned the kettle on. It was time for tea and cookies.

And I had worked up an appetite.



Gluten free vegan cookie recipe with bananas
Gluten-free vegan banana cookies.

Gluten-Free Banana Cookies Recipe


As with any gluten-free recipe, the flour mix you use will influence the taste and texture of these crunchy-on-the-outside soft-in-the-middle cookies. I used a combo of several flours for the complex texture I prefer. I'll give possible substitutions for each flour, though because we all know no one uses the exact same gluten-free flour combo, right?

Ingredients:

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

Instructions:

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.

Add in the nuts and the eggs/egg replacer; mix well. I used the egg replacer and it worked fine- as you can see in the photograph.

Chill the dough in the fridge for an hour- or more.*

*If you absolutely can't wait, Dear Heart, you can chill the dough as you preheat the oven, and/or powder your hands with confectioner's sugar to form the dough into balls- it takes a little finesse this way because it's quite sticky, but you can do it. I know you can.

Preheat the oven to 375ºF.

Form the dough into balls and place on a parchment lined baking sheet.

Note* I do not press down on the dough balls because in my experience, gluten-free cookies can melt too much and flatten during baking.

Place the baking sheet on the center rack of a preheated oven and bake for 15 to 20 minutes- depending upon the size of the dough balls- for instance, we made 24 balls which made a nice, hefty cookie; they took 20 minutes to bake. If you make 32 or 36 cookies, baking time will be shorter. But you knew that, right?

Let the cookies cool briefly on the pan; then using a thin spatula, loosen and move them to a wire rack to cool. They will get crisper as they cool.

Store in an air-tight container if they'll disappear quickly. But- better yet- wrap two cookies at a time with foil, and bag them in a freezer bag; freeze. The cookies will taste fresher this way (in my humble opinion).

Makes 24-30 cookies.

Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.

Karina

TRENDING

Quinoa Salad with Pears, Baby Spinach, Pecans + Maple Vinaigrette

Vegan Gluten-Free Bliss, Ya'll. And it makes a fabulous (beautiful!) Thanksgiving offering for all your guests that shun gluten, dairy, eggs, and critters. From the archives, in the nick of time... If you're looking for a fresh idea to liven up your ho-hum salad plate, Sweetcakes, have I got a recipe for you. Light, vegan, and packed with protein, this is no ordinary bunny food. It's got quinoa. Studded with nutty, buttery chick peas and crunchy toasted pecans and succulent jewels of ripe, juicy pears. And did I mention, in a bowl licking maple vinaigrette? In fact, this is a salad even salad haters would eat. You know, those stalwart gotta have my meat and potatoes aficionados who eschew anything leafy. Who snicker at fiber. And mock carrot sticks. The sort of individual who gets misty eyed for melted butter and bacon martinis. To said individuals, salad could never be anything but rabbit chow. But this lovely mélange of flavors just might piq

Gluten-Free Baking Tips + Substitutions

Need wheat-free gluten-free baking tips? Help is Here. Here's what works- and what doesn't- in quirky Gluten-Free Baking and Substitution Land. From Karina, Gluten-Free Goddess®. Baking Substitutions for Wheat-Free, Gluten-Free and More Notes on GF Flours: Gluten-free non-wheat flours generally fall into three basic weights- light starch, all-purpose medium, or heavier whole grain. A blend of medium and heavy flours with some starch mixed in to lighten, tenderize, and help bind the batter or dough works best, and tastes best (too much starch can result in a gummy texture). Light, starchy GF flours include sweet rice flour, white rice flour, and the ubiquitous gluten-free starches- tapioca starch, cornstarch, potato starch (NOT potato flour, which is whole different animal) and arrowroot starch. Medium flours are akin to 'all purpose flour'- these include sorghum flour, certified gluten-free oat flour, and superfine brown rice flour. If you cannot find sorg

How To Cook Quinoa in a Rice Cooker (with recipes)

How to cook quinoa in a rice cooker.  How do you cook quinoa? I was recently asked. The answer is simple.   Easy. Fast. Rockin'. I cook it in a rice cooker. In fact, quinoa is the easiest no-fuss "grain" you'll ever cook. It's healthy fast food. Cook up a batch ahead of time and you can stir up a fabulous light lunch (like the Lime Quinoa Salad with Mint ) in a New York minute. Well, maybe a Los Angeles minute. No wait. A Santa Fe minute. I can't keep up with where we are these days. It doesn't matter. It's all good. Try these favorite quinoa recipes and you'll see for yourself. Love, Karina xo How to cook quinoa in a rice cooker: 1. Using a fine mesh sieve rinse 1 cup of organic quinoa in cold water. Drain. 2. Dump rinsed quinoa into your rice cooker. 3. Add 2 cups fresh water* see notes. 4. Turn on your rice cooker. That's it. In about fifteen minutes* you'll have hot fluffy quinoa to play with.

Gluten-Free Goddess Bread Recipe - dairy-free and rice-free, too

One Delicious Loaf... Man shall not live by bread alone, so the famous saying goes. In other words, we need ideas to feed us, too. We need awareness. Conscious action. An expression and celebration of the spirit. And yet (here's the sticky part, folks) almost every spiritual tradition includes the bread we shall not solely live by, whether it be a hand-torn loaf, a paper thin wafer, a piece of matzoh, a curve of naan, or a sprinkle of cornmeal. Breaking bread and sharing grain is a cherished and beloved symbol for community, celebration and tribal nourishment. From Holy Communion to the Super Bowl gatherings around an elevating principle or a family milestone (from birth to marriage to funerals) include the simple but connecting gesture of sharing food. Because cooking makes us human. And eating illustrates our kinship with the entire animal kingdom. Humans are animals, after all, interlinked and cousined by astonishingly similar DNA and subatomic particles from the

Sweet Potato Black Bean Enchiladas

YES PLEASE.  This award winning budget-friendly Santa Fe inspired vegetarian enchilada recipe is one of those happy accidents that springs from a burst of creative imagination. Or rumbling hunger. In that what-have-we-got-in-the-pantry sort of panic. I was craving the soft and spicy comfort of enchiladas one windy spring night back in 2003, and I had none of the usual suspects on hand (no chicken, or beef, no pinto beans).  But! I had one lovely mother of a sweet potato.  A can of organic black beans.  Some roasted green chiles.  One lonely lime.  And your intrepid Mamacita-Goddess at large thought, Hmmm. Why not? Deliciousness ensued. These wrapped little gems are soft and creamy and a little bit spicy- Just like a certain cook , my point-scoring husband wisecracks. It's the yams, I tell him. Er, sweet potato. I can never tell the difference. Can you? In the end, it doesn't matter.  What matters is how it tastes. And darling, these are so mucho scrumptiou

Gluten-Free Goddess Blueberry Flax Muffins

Blueberry Flax Seed Muffins - My New Fave. Several years ago we left Cape Cod (our home for years) for our empty nest gypsy adventure. We sold the sofa, kitchen table, and boxes of cookbooks. We recycled toys and jeans and an old PC. The open road was calling. And we listened. The western sky hung big and blue above the high desert arroyos of New Mexico. It felt as deep and wide as an ocean. We thought this signaled home. But I missed the sea more than I ever could have guessed. So we moved to Los Angeles and tried on four different neighborhoods in as many years. I grew adept at packing and shedding and shelved my books by color . I luxuriated in each and every hour spent with my two grown sons. A gift, each shared coffee date. Movie night. Christmas dinner. But the city of Los Angeles was never my home. Its entertainment culture felt as walled off to me as the adobe and iron gates in Santa Fe. I felt invisible. And irrelevant. And undernourished. My restless feminine soul

Gluten-Free Goddess Brownies- The Best

Why bake a gluten-free brownie from scratch and not a mix? While baking mixes are perfectly acceptable in a pinch, and no doubt a boon to busy cooks on a gluten-free diet (well, honestly, who isn't busy, preoccupied, overwhelmed, and anxious these days, I ask you?), your taste buds will tell you why. In a heart beat, Darling. A dark chocolate brownie made from scratch is deeply delicious and decadent. Impressive, even. Company worthy. Dare I say, date night worthy. I'm not kidding. This brownie recipe is swoon inducing. (You know what they say about chocolate.)  But here's the best part. Throwing this recipe together takes only a few minutes longer than opening up a box of mix. In fact, you can whip up these luscious gooey babies in a mere ten minutes. In less time than it takes you to scan your daily dose of cute animals IG feed.  Seriously.  So what is more rewarding? Watching baby donkeys frolic on Instagram or stirring together this rich, tender, dark chocolat