Those who know me also know that I'm a good baker and half decent cook. Since we've learned about Maya's allergies to dairy, eggs, and peanuts I've been slowly collecting recipes that mirror my own, only without the foods Maya is allergic to. I've adjusted many of my favourite recipes to make them safe for Maya while maintaining the same wonderful flavour. However, I was never able to find the perfect banana cookie recipe. I love banana cookies. I like them crunchy on the outside and chewy on the inside. I've experimented for over two years and the results were always less than pleasing. Without eggs, the recipe just didn't come out right. Some of the ones I made resembled hockey pucks. Some of them just fell apart when they cooked. Others did not cook at all. Today, (after months of trial and error)I found the perfect banana cookie recipe and I'd like to share it with all the banana lovers out there.
This recipe is based on multiple ones I've tried over the past two years with variations. Before you start, make sure that the bananas are very ripe with lots of spots or almost all brown on the outside. Be careful not to overcook the cookies. If you leave them for too long in the oven, they will really harden after they cool and will not be chewy. If you want them chewy, then monitor them as they cook. Ideally, to get the chewy consistency, they should be golden around the edges and wet or moist in the middle. As they cool, they will firm up but remain chewy. Make sure to let them cool completely before even attempting to remove them otherwise they will crumble. It takes 17 minutes to cook them in my oven, but it might take more or less depending on yours.
Dairy Free, Egg Free, Nut Free Banana Cookies
Yields 24 cookies
1/2 cup dairy free margarine (I use Earth Balance Buttery Sticks)
1/2 cup light brown sugar
1/2 cup granulated sugar
1 medium banana mashed
1/2 tsp vanilla extract
1 cup + 2 tablespoons whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup quick cooking oats
Preheat oven to 350 degrees and line a baking sheet with a silpat (or you can use parchment paper or dairy free cooking spray) and set aside.
In the bowl of a mixer fitted with the paddle attachment, combine the dairy free margarine, brown sugar and granulated sugar. Beat on medium/high speed until light and fluffy. Add the mashed banana and vanilla, and continue beating until well incorporated. Meanwhile, in a separate bowl, combine whole wheat flour, baking soda, baking powder and salt. Add to dairy free margarine mixture and combine until thoroughly mixed. Remove the mixer and stir in oats with a rubber spatula.
Use a cookie scooper to place batter on the cookie sheet. Bake 15 to 18 minutes or until light brown around the edges and moist/wet in the middle. Cool completely on cookie sheet and store in an airtight container for two weeks.
NOTE: It goes without saying that you can add whatever you like to those cookies. I like mine plain, but you can add 1/2 cup chocolate chips, raisins, or any dried fruit you like. And if you are not allergic to them you can even add walnuts. Experiment with it, and enjoy!
Nutritional Info (Per Cookie)
Calories 106.2, Total Fat 4.1g, Cholesterol 0mg, Sodium 113.29mg, Potassium 44.22mg, Total Carbohydrates 16.6g, Fiber 0.63g, Sugar 9.27g, Protein 1.15g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
This recipe is based on multiple ones I've tried over the past two years with variations. Before you start, make sure that the bananas are very ripe with lots of spots or almost all brown on the outside. Be careful not to overcook the cookies. If you leave them for too long in the oven, they will really harden after they cool and will not be chewy. If you want them chewy, then monitor them as they cook. Ideally, to get the chewy consistency, they should be golden around the edges and wet or moist in the middle. As they cool, they will firm up but remain chewy. Make sure to let them cool completely before even attempting to remove them otherwise they will crumble. It takes 17 minutes to cook them in my oven, but it might take more or less depending on yours.
Dairy Free, Egg Free, Nut Free Banana Cookies
Yields 24 cookies
1/2 cup dairy free margarine (I use Earth Balance Buttery Sticks)
1/2 cup light brown sugar
1/2 cup granulated sugar
1 medium banana mashed
1/2 tsp vanilla extract
1 cup + 2 tablespoons whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup quick cooking oats
Preheat oven to 350 degrees and line a baking sheet with a silpat (or you can use parchment paper or dairy free cooking spray) and set aside.
In the bowl of a mixer fitted with the paddle attachment, combine the dairy free margarine, brown sugar and granulated sugar. Beat on medium/high speed until light and fluffy. Add the mashed banana and vanilla, and continue beating until well incorporated. Meanwhile, in a separate bowl, combine whole wheat flour, baking soda, baking powder and salt. Add to dairy free margarine mixture and combine until thoroughly mixed. Remove the mixer and stir in oats with a rubber spatula.
Use a cookie scooper to place batter on the cookie sheet. Bake 15 to 18 minutes or until light brown around the edges and moist/wet in the middle. Cool completely on cookie sheet and store in an airtight container for two weeks.
NOTE: It goes without saying that you can add whatever you like to those cookies. I like mine plain, but you can add 1/2 cup chocolate chips, raisins, or any dried fruit you like. And if you are not allergic to them you can even add walnuts. Experiment with it, and enjoy!
Nutritional Info (Per Cookie)
Calories 106.2, Total Fat 4.1g, Cholesterol 0mg, Sodium 113.29mg, Potassium 44.22mg, Total Carbohydrates 16.6g, Fiber 0.63g, Sugar 9.27g, Protein 1.15g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
