You thought I still wasn't going to post these, didn't you? Actually, my Saturday has been chock full. I got the pleasure of celebrating the big 5th birthday of the ever-adorable Livi. Her equally adorable mommy (Sarah from I'm Vegan and No I'm not Starving) spoiled me by making gluten free/soy free pumpkin cookies, a hummus & veg plate and a fruit plate. And her Daddy, who probably wouldn't appreciate being called adorable, even put forth the effort to go find some soy-free chocolate coconut-milk ice cream! BTW, if you saw Sarah's post yesterday both her rainbow cupcakes and her fondant were amazing! But now I am back home and ready to post...
After 2 tries trying to make these agave sweetened and ending up with less than stellar-results, I went back to my old standard: turbinado sugar. This version was a hit with family and friends that tried them. Some game night friends were very happy to have some left behind for this morning's breakfast. After I offered to leave some, I found out that one friend was prepared to request (read: nearly demand) just that. The cookies went especially well with a nice dark cup of French Roast Coffee (Thanks, H, for being a great barista!)
These are not your typical cookie. You're going to think the batter is too thin to give you a decent cookie. But they have a nice banana nut bread consistency with a little crispy edge, almost like a thin muffin top.
And, as a bonus for you xanthan gum haters, there isn't any!! Bananas are a great binder so I didn't need it to keep the cookies from falling apart. Without further adieu, I finally present to you...
Banana Nut Bread CookiesMakes approx 3 Dozen
1/4 cup rice milk (I used unsweetened, double check that it's gluten free - some brands use barley)
1/2 cup canola oil
1-1/2 cups mashed bananas
1 tsp vanilla extract
1 cup turbinado sugar
1/2 cup canola oil
1-1/2 cups mashed bananas
1 tsp vanilla extract
1 cup turbinado sugar
Group 2
3/4 cup garfava flour
1/2 cup millet flour
1/2 cup tapioca starch
1/4 cup arrowroot
1 tsp baking soda
1/4 tsp salt
1-1/2 tsp cinnamon
1/2 tsp nutmeg
3/4 cup garfava flour
1/2 cup millet flour
1/2 cup tapioca starch
1/4 cup arrowroot
1 tsp baking soda
1/4 tsp salt
1-1/2 tsp cinnamon
1/2 tsp nutmeg
Other: 1 cup chopped walnuts
Directions:
Preheat oven to 350 and line two cookie sheets with parchment paper (this is one case where the paper is probably necessary. Because it's a thin batter, I think it would really stick).
In a large mixing bowl, mix all the ingredients from group one with a wooden spoon until well combined. Don't overmix and don't use beaters, it will make the combination of bananas and arrowroot really gummy.
Using a fine mesh sieve, sift the ingredients in group 2 into the banana mixture. Sift in about half, mix with a wooden spoon, sift in the other half, mix with a wooden spoon. Fold in the walnut pieces.
Drop the dough (really more like batter) onto the parchment paper by rounded measuring tablespoon. Leave at least 2 inches of room for them to spread. I found that it worked better to put 9 on the pan at a time than my usual 12. When I tried 12, I ended up with conjoined cookies both times.
Bake until golden brown and the edges are just a little darker than golden, about 16 minutes. Leave on the pan for 5 minutes after removing from oven. Place on wire rack to cool completely.
Voila! Banana nut bread taste in a convenient cookie form!
Personally, I don't eat my baked goods warm. But if you roll that way, I have the sneaking suspicion that these would be good warmed and topped with a little soy-free Earth Balance.
As always, if you have any questions about the directions, feel free to ask. And if you try them, report back and let me know what you think!
Tomorrow, for the last banana post, we're moving back into savory territory :)
7 comments:
oh man, so awesome you know Sara and got to help Livi celebrate her birthday. yipeeeeeeeee! that's really awesome you got the hook up on the soy-free coconut ice cream, too. vegan-friendly friends are the bee's knees!
hell to the yes, Dawn! your banana bread cookies look freak'n amazing! i can totally see how they were such a hit. i love that you use garfava flour in 'em, too. it's slowly becoming a new favorite flour of mine. :)
I'm so glad that I've gotten to know Sarah and Livi (and met the hubs today) over the last year or so. They only live about an hour and half away and they frequently have to come up my way for the harder to find vegan shopping items(whole foods/tj's). And ya know, for some reason I thought you lived in the midwest, but now I know that you're not THAT far either.
And, yes, garfava is one of my favs! It's got the advantage of the being relatively high protein like chickpea flour, but has a much milder taste. I mix it into almost every baked item I make.
I bet Livi's party was fun and Sarah is awesome for making you up a plate - I want to visit you both :)
These cookies look so good and no sorghum so I can make them!! I bought a big bunch of bananas today too.
Mands, I want you to visit us!
I knew you would post them! :-) They look wonderful! Yum!
wow, these cookies look so good. i actually love thin, crispy cookies. the fact that they are banana nut flavored makes them even more amazing!
Caitlin, just so you're not disappointed, they aren't really crispy. They are more like a banana nut bread consistency, just a little crispy on the edges.
Post a Comment