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
Ingredients
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170 grams (3/4 cup) softened butter / sunflower spread
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120 grams (1/2 cup) packed) light brown sugar
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100 grams granulated sugar
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60 ml coconut milk
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1 1/2 tsp vanilla extract
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1 medium banana and 1 small banana, well mashed
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140 grams (1 cup) plain / gluten-free flour
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80 grams (1 cup) rolled oats
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56 grams (1/2 cup) ground almonds
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1 tsp baking soda / bicarb
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1/4 tsp xanthan gum if using gf flour
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1/2 tsp ground cinnamon
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100 grams (3/4 cup) plain chocolate chips
Steps
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Preheat the oven to gas 4 / 180C / 375°F and line 2 large baking sheets with parchment paper
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Cream the butter and sugars until light and fluffy
![Vickys Banana Choc Chip Cookies, GF DF EF SF NF recipe step 2 photo]()
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Add in the milk, vanilla and mashed banana. It’ll look curdled but don’t worry. Mix well
![Vickys Banana Choc Chip Cookies, GF DF EF SF NF recipe step 3 photo]()
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Mix in the flour, oats, ground almonds, baking soda and cinnamon (and xanthan gum if using) until combined
![Vickys Banana Choc Chip Cookies, GF DF EF SF NF recipe step 4 photo]()
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Fold in the chocolate chips
![Vickys Banana Choc Chip Cookies, GF DF EF SF NF recipe step 5 photo]()
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Take tablespoons of the mixture and place on the baking sheets 2 inches apart
![Vickys Banana Choc Chip Cookies, GF DF EF SF NF recipe step 6 photo]()
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Bake for 10 – 14 minutes until golden and set
![Vickys Banana Choc Chip Cookies, GF DF EF SF NF recipe step 7 photo]()
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Let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely
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Will keep well in an airtight container for a couple of days
![Vickys Banana Choc Chip Cookies, GF DF EF SF NF recipe step 9 photo]()
