I’ve tried making sugar free, gluten free, dairy free and egg free cookies so many times now. Each recipe has such a different result – which is expected of course. It’s always going to be easier to whip up a batch of traditional cookies because they follow the base of a standard recipe that’s been perfected over years! So when it comes to creating a recipe from scratch, there’s always some experimenting to do. I would never complain about this though, I love it. I find it so exciting making a recipe that tastes normal and delicious, but uses unconventional ingredients. It’s a challenge, and that’s what makes it so worthwhile when you get a recipe right! I decided to make these banana bread cookies inspired by a cookie I had made in the past. I knew I could improve on my previous recipe, and make a smoother, cookie-like biscuit. I also added peanut butter to this cookie to give a subtle nutty flavour, but If you want a stronger nut taste, I would recommend adding some chopped peanuts into the mixture. This would also give a nice crunchy contrast in flavour with the moist chewy cookie. What I liked about this recipe was the way it had a slight crunch when I bit into the cookie, but on the inside was a moist banana bread style texture – hence the name of these cookies. These cookies may not look so exciting on the outside, but trust me, theres a load of delicious flavours on the inside!
banana bread cookies
makes about 12
1/4 cup (60g) peanut butter
1 banana (100g)
2 tbsp coconut oil
2 tbsp millet flour
1/4 tsp bicarbonate of soda
1/4 tsp cider vinegar
1/2 tsp hemp protein powder
4 tbsp hemp milk
2 tbsp flax seeds
1 tbsp rice syrup
Vanilla, to taste – I like to use a generous amount
PREHEAT YOUR OVEN TO 200 C/ 392 F
1. Add the banana and peanut butter into a food processor and blend until smooth. Set aside.
2. Add your coconut oil into a pan on a low heat, and melt. Once the oil has melted, add into the food processor with the banana and peanut butter. Then, add in the hemp milk, millet flour and flax seeds. Blend until smooth.
3. Lastly, add in your rice syrup, hemp powder, bicarbonate of soda, cider vinegar and vanilla. Blend until smooth.
4. Line a baking tray with baking parchment, and using a tablespoon, scoop the mixture into about 12. It will be fairly runny, but don’t worry!
5. Add the cookies into the oven and bake for about 12 minutes, or until golden and slightly crisp on outside. When the cookies have bakes, remove from the oven and set aside to cool or enjoy warm.