I am completely shocked and apologetic that I have not yet posted a cookie recipe. Baking is not exactly my forte, but I love to try anyway. Most of the time I get the urge to bake after dinnertime, and I just throw some ingredients together that sound right to me and that I have on hand. Unfortunately, you can’t exactly do that with baking the way you can with cooking, and since I have yet to learn my lesson I end up eating something that looks like a cupcake made my a toddler – delicious though!
Now don’t worry, these cookies are really straightforward and look a bit better than if your kid made them. They call for quite a few spices, which helps hide the fact that they are dairy and gluten-free!
Ingredients (makes approximately 12 cookies):
1 ripe, mashed banana
1/2 cup gluten-free rolled oats
1/4 tsp ground cardamom
1/4 tsp baking powder
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp vanilla extract
Optional: I split the batter in two and added blueberries to one half and chocolate to the other – I would highly recommend adding some chocolate chips (you can find dairy free ones at most grocery stores on island).
1. Preheat the oven to 350 degrees F. Mix the mashed banana, vanilla extract, spices and baking powder together well.
2. Fold in the oats and chocolate chips, but be sure not to over mix the batter.
3. Using close to a tablespoon size for each cookie, place the cookies on a baking sheet lined with parchment paper or tin-foil with non-stick spray.
4. Cook for 20-30 minutes, depending on how you like your cookies (gooey or crispy).
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