Vickys Banana Choc Chip Cookies, GF DF EF SF NF

Vickys Banana Choc Chip Cookies, GF DF EF SF NF

Usually if I have any over ripened bananas I make a banana loaf but I thought I’d try and do banana cookies and see how they’d co…more


36 servings

  1. 170 grams (3/4 cup) softened butter / sunflower spread

  2. 120 grams (1/2 cup) packed) light brown sugar

  3. 100 grams granulated sugar

  4. 60 ml coconut milk

  5. 1 1/2 tsp vanilla extract

  6. 1 medium banana and 1 small banana, well mashed

  7. 140 grams (1 cup) plain / gluten-free flour

  8. 80 grams (1 cup) rolled oats

  9. 56 grams (1/2 cup) ground almonds

  10. 1 tsp baking soda / bicarb

  11. 1/4 tsp xanthan gum if using gf flour

  12. 1/2 tsp ground cinnamon

  13. 100 grams (3/4 cup) plain chocolate chips


  1. Preheat the oven to gas 4 / 180C / 375°F and line 2 large baking sheets with parchment paper

  2. Cream the butter and sugars until light and fluffy

  3. Add in the milk, vanilla and mashed banana. It’ll look curdled but don’t worry. Mix well

  4. Mix in the flour, oats, ground almonds, baking soda and cinnamon (and xanthan gum if using) until combined

  5. Fold in the chocolate chips

  6. Take tablespoons of the mixture and place on the baking sheets 2 inches apart

  7. Bake for 10 – 14 minutes until golden and set

  8. Let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely

  9. Will keep well in an airtight container for a couple of days

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