I had some ripe bananas I needed to use up and was craving cookies, so I decided to do some experimenting and see if I could come up with some gluten-free banana cookies. I'm happy to say they were a huge success! Jason and the girls loved them. I put chocolate chips in for Jason, Everly and I and raisins in for Rosie because we still aren't giving her refined-sugar. Both are equally delicious!
I only had white rice flour on hand the first time I made them, which turned out great and kept them gluten-free. I did a second run with spelt flour and that worked as well! I'm sure you could make these with almost any flour you have on hand. If you do let me know in the comments! They're fluffy, chewy and taste like banana bread.
Banana Chocolate Chip Cookies
Makes: 18 cookies
Prep Time: 10 minutes
Bake Time: 12 minutes
2 1/3 cups white rice flour (I also used Spelt flour for those who don't have gluten allergies, both turned out great)
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2 ripe bananas, mashed
1/2 cup full fat plain yogurt
1/2 cup coconut oil, melted
1/3 cup honey
1 tsp vanilla extract
1/2 cup dark chocolate chips (use dairy free if needed) or raisins
1/2 cup walnuts (optional)
Preheat oven to 350 degrees and line a baking sheets with parchment paper or a silicone mat to keep the cookies from sticking.
Mix the flour, baking soda, baking powder and salt in a bowl.
Next melt the coconut oil in the microwave for 20 seconds or until soft and a bit runny. Mix with bananas, yogurt, honey, egg and vanilla.
Combine dry and wet ingredients.
Next mix in the chocolate chips and walnuts using a spatula to get everything incorporated, but do not over mix.
Take a spoon and make 18 even dollops of dough on the prepared baking sheets.
Bake for 12-14 minutes.
Store in airtight container on the counter for a few days and then refrigerate or freeze.