So this recipe is obviously gluten free (GF) but it is also delicious. It can be adapted to whatever your tastes need this recipe to be.
Today is Sunday and I love baking on the weekend, especially when it’s rainy and miserable outside. It just makes the house feel cosy and snug. I’ve also been having a urge to bake after going GF to see what the difference is between normal baking and GF baking. I’d definitely say you can tell a difference, a big difference! I wouldn’t say GF tastes healthier because a lot of the replacements aren’t healthier but it has a different taste for sure.
I think this recipe would be great if you are wanting something sweet for the weekend or to take to a friend’s party so they didn’t’ feel the pressure to cook.
The original recipe was for banana bread but that’s me, I don’t go with what the original recipe says.
Coconut and Banana Cookies
This makes double the batch of cookies I made. So I suggest halving or if you want to make a big batch then crack on.
– 3 ripe bananas
-1/2 tsp vanilla extract
-3/4 tsp of salt
-200g coconut flour
-3 tbsps of maple syrup
-1/2 tsp cinnamon
– 55g Brown sugar
– 50g Caster sugar
– 1 egg
– 3 tbsps of melted coconut oil
– 1 .5 tbsps GF baking powder
– 180ml Almond Milk
– 137g Ground Almonds
- Line a baking tray with baking parchment
- Set the oven at 180 degrees
- Mash the bananas up in a bowl and add all the ingredients except the coconut flour and ground almonds and mix
- When mixed add the coconut flour and ground almonds in and mix again until combined. If it is to try due to the coconut flour, add more almond milk (a little at a time) until the right consistency
- You can either combine the dough into one large ball and roll it out or if you do not have the room like me, do one small ball at a time and cut out using cutter shapes.
- Place on a baking tray. They don’t have too be too far apart as the good thing about gluten free food if they don’t rise much.
- Cook for 20-25 minutes. May need longer. If they start to burn on the outside, place tin foil on the top.
- When cool, dollop with jam and coconut flakes.
Hope you enjoy! Let me know what you think
Original recipe adapted from