Soft Baked Banana Cookies

Gluten-Free Soft Baked Banana Nut Cookie Recipe

Gluten-free | Diary-free | Vegan

There are multiple adjustments that can be made; ingredients will be labeled as “(optional)”

This recipe is from ambitiouskitchen.com-https://www.ambitiouskitchen.com/healthy-banana-cookies/

I am going to make it as simple as possible, no need for extra reading. I hope you enjoy!

Serving: 10-16 Cookies

Materials:

• Large Baking pan 
• Parchment Paper
• Silicone Spatula 
• Measurement spoons
• Measurement cups
• Two Large Bowls

Wet Ingredients:

• 2 tablespoons coconut oil
• Be sure that the oil is melted and slightly cooled 
• Melted butter or vegan butter can be used as well
• 1 medium banana
• Mashed
• Best if it is ripe but does not have to be
• ¼ cup coconut sugar
• The cookies are slightly bitter and this will give it some subtle sweetness
• Organic cane sugar, monk fruit sugar, stevia, or any other sugar can be used as well
• 1 egg, at room temperature 
• The egg must be a room temperature to make sure that the coconut oil does not curdle
• Run under warm water for 5 mins 
• Use as a flax egg as a substitute: 1 tablespoon of flax and 3 tablespoon of water
• 1 teaspoon vanilla extract

Dry Ingredients:

• 1 1/4 cup of almond flour
• 1/4 cup of coconut flour
• 1/2 teaspoons of baking soda
• 1/2 teaspoon of cinnamon
• 1/4 teaspoon of salt

Cream Frosting (add in a bowl and just mix)

• 1/2 cup of powdered sugar
• I use a stevia powdered sugar for less sugar
• 2 tablespoons of sour cream, at room temperature
• Sour cream will cut the fatness and allow for a more tart cream
• Any kind of yogurt or cream cheese can also be used (vegan kinds too)  
• 2 tablespoons of butter, at room temperature
• If cold allow the butter to sit for 30 minutes prior 
• I used a grass-fed butter but vegan butter can be used
• If not room temperature the butter will not be fully incorporated and the cream will be chunky
• 1/2 teaspoon of vanilla extract
• 1/2 teaspoon of almond milk 
• only if needed to thin the frosting 

Topping:

• 1/4 cup of walnuts toasted

Instructions:

1. Preheat your oven to 350 degrees and line your pan with parchment paper
2. In one bowl add in all the wet ingredients and combine till smooth
3. In another bowl combine all the dry ingredients till well incorporated 
4. Add the dry ingredients to the wet ingredients till a dough forms
5. Let rest in the fridge for  about 5 minutes 
6. Using a tablespoon measure make balls, roll them in your hand, and then slightly flatten them   
7. Separate each cookie about an 1 - 1.5 inches 
8. Bake for about 8-11 minutes 
9. Let it them firm up on the pan for 10 minutes and then transfer to a plate letting them cool for about 10-15 minutes
10. Frost and Top (optional)
11. Then enjoy!!

• 
  
• Best stored in the freezer for up to 2 weeks and to eat let thaw for about 45 minutes 


• 
  
  


•