I think I end up baking with bananas most during the summer. You know how it is – you bring home a bunch of bananas on Sunday afternoon, and by Monday evening, the summer heat has turned your nearly ripe bananas into overripe bananas.
Naturally, when I’ve got overripe bananas in the kitchen, my first thought it to make banana bread. But when temperatures are well into the 80s, the last thing I want is a loaf pan in the oven for 45+ minutes. So instead, I turned bread into cookies. 🙂
In the world of cookies, these are actually fairly nutritious. Mashed bananas and a smidge of peanut butter reduce the amount and type of fat in the cookies, and maple syrup reduces the amount of added sugar, while also eliminating the need for an egg. And since I’m becoming more interested in gluten free baking, I used brown rice flour instead of all-purpose. The result is a soft, bread-like cookie with a subtle gritty texture (similar to that of cornmeal) from the brown rice flour.
Banana Bread Cookies (Gluten free, vegan)
Makes about 2 dozen cookies
- 2 small bananas, mashed
- 1/4 cup maple syrup
- 1/2 cup brown sugar
- 3 tbsp. natural smooth peanut butter
- 1 tsp. pure vanilla extract
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. guar gum (or xanthan gum)
- 1 3/4 cup brown rice flour
- 1 1/4 cup sliced almonds (or other nut)
Heat oven to 375 degrees F. Line two large cookie sheets with parchment paper.
In large mixing bowl, combined mashed bananas, syrup, sugar, peanut butter, and vanilla; beat with electric mixer on medium speed until smooth.
In medium mixing bowl, stir salt, baking soda, baking powder, and flour until well combined. Gradually add dry ingredients to wet ingredients, beating with electric mixer on medium speed until combined. Fold in almonds.
Drop cookie dough by rounded tablespoonful onto cookie sheets, 2 inches apart. Bake 12 to 15 minutes or until cookies are golden brown. Cool 5 minutes on cookie sheet. Transfer to cooling rack; cool completely.
Store in airtight container.