Tag Archives: gluten free banana cookies

Gluten Free Banana Cookies

gfbcWith several overripe bananas staring me in the face, I decided that it was high time I defied the excessive late summer heat, cranked up the oven, and made the first banana bread of fall. I also decided that I should try making some gluten free banana bread.

As you may have noticed, this is a post about Banana Cookies, not Banana Bread. That is because I learned an important lesson in my baking today. There is not an exact quantity match between regular flour and gluten free flour, at least not Coconut Flour. I probably should have read up on how to properly convert a recipe to gluten free BEFORE I started baking, but it was 6:30 AM, so that kind of baking research was simply not going to happen.

So there I was with what was more like dough than batter. I could have just tossed the whole mess and made my regular Banana Bread but that seemed wasteful. So I decided to just go for it. I shaped my dough into cookie like shapes put them in the oven, and decided to name them after they were done and I could see how they looked.

Gluten Free Banana Cookies
1 cup sugar
2 eggs
1/3 cup oil
2 ripe bananas, mashed
1 tsp vanilla
2 cups coconut flour
1 tsp Chinese Five Spice
1 1/2 tsp baking soda
1/2 tsp salt
1/3 cup chopped nuts (optional)

  1. Combine the first five ingredients and mix until all the banana lumps are gone.
  2. Stir in the flour, spices, baking soda, and salt. The flour is going to absorb all the moisture very quickly. If your dough seems too dry, add some milk, but no more than 1/4 cup at a time.
  3. Stir in the nuts, if you are including them.
  4. Shape into patties and bake for 20 minutes at 350.

The cookies will come out soft and a little crumbly. Definitely cookies, though. ¬†With the Chinese Five Spice, they have a very rich, sort of exotic flavor. And since there isn’t a lot of sugar, they aren’t very sweet. I would totally have these for breakfast with some fruit. Coconut flour is pretty high in fiber (5 grams per 2 TBSP compared with 3.4 grams of fiber per CUP of wheat flour) so one cookie is pretty filling.

I am thinking that if I had used butter instead of oil, these would have been less crumbly. I will probably try again with butter and see how that works. I am pleased with my final product and am looking forward to having them for breakfast this week.