GF Banana Cookies

By awright0511

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 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
• 2 free-range organic eggs- or Ener-G Egg Replacer for 2 eggs made with vanilla rice milk

Preparation

Step 1

Combine the wet 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)

Add:

1 cup Bob's Red Mill gluten-free rolled oats

Mix well 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.

Meanwhile...

Whisk together these dry ingredients (basically, you want 2 1/3 cups gluten-free flour):

1 cup sorghum flour or brown rice flour
1/3 cup Bob's Red Mill Gluten-Free Cornmeal*
1/3 cup 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

Options:

1/2 cups chopped pecans, walnuts, or peanuts

For eggs/egg replacer:

2 free-range organic eggs- or Ener-G Egg Replacer for 2 eggs made with vanilla rice milk


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 375 degrees F.


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 good-size cookies.