This sweet recipe makes approximately twelve cookies.
Ingredients:
– 2 to 2 1/2 cups of gluten free plain flour. You may require more flour depending on your choice of flour. We used a product called ‘I’m Free From’ available at Coles Supermarkets, however there are many variations of gluten free flour on the market now
– 2 or 3 ripe, mashed bananas. We used 3 small bananas
– 1/2 cup of white sugar
– 1/4 cup of melted butter substitute of your choice
– The equivalent of one egg substituted with vegan egg replacer. We used ‘Yes You Can’ brand
– 1 teaspoon of baking soda
– 1/4 teaspoon of salt
– For rolling the cookies in – 1/2 teaspoon of cinnamon and 1/4 cup granulated white sugar
– You can also add chopped nuts to these cookies if you wish
Method:
– Combine the flour, soda and salt in a bowl.
– In a second bowl, mix together the melted butter, egg replacer, banana and sugar.
– Combine the wet and dry ingredients and mix well.
– The mixture will be sticky but should be dry enough that you can gather a small amount in your hand and roll into a ball before dropping into the white sugar and cinnamon mix. Coat each cookie then place on a baking tray and press down with a fork. Note that these cookies will expand so allow some space between them on the tray.
– Bake the cookies at 180C for around 12-18 minutes. We cooked ours a little longer for a crisper result.
