Allergen Free Banana Sugar Cookies
Ok, so I was out on this impossible task of needing sugar cookies and I couldn’t use a huge handful of ingredients including eggs, flax, apples, wheat, and milk. YIKES!
I started browsing different recipes and they all seemed to have 1 ingredient I couldn’t use so I decided to just try this random idea and it worked out great.
My secret ingredient is banana. Your sugar cookies will have a slight banana flavor but I really didn’t mind this because I like banana. I was very surprised at how amazing these turned out and they didn’t crumble as soon as you took a bite either. They were very moist and had a great consistency.
The key is really using a great gluten free flour that you like and has worked for you. I have made these a couple times now with 2 different gluten free flour options and by far the best to hold it’s shape and be very moist is The Naked Oat Gluten Free Flour. As you may notice it contains a gluten free oat along with tapioca flour. If you are sensitive to oats I wouldn’t recommend using this flour. You can use equal parts brown rice flour, tapioca flour and potato starch flour if you prefer that.
So the amazing thing that I sort of stumbled upon with these cookies is that I had some left over peanut butter frosting and the light bulb went off in my head to frost them with the peanut butter frosting. It was so amazing. Who doesn’t love banana’s and peanut butter.
- 1 C. Earth Balance soy free butter
- 1 C. granulated sugar
- 1 ripe banana
- 3 C. Gluten Free Four of choice
- 2 tbsp. rice milk (or milk of choice)
- ¼ tsp. salt
- ½ tsp. vanilla extract
- Optional: different flavor extracts as desired
- Peanut Butter Frosting
- 1 C. Earth Balance Butter
- 1 C. Creamy Peanut Butter
- 4 C. Powdered sugar
- 4 tbsp. Rice Milk (or milk of your choice) coconut milk adds for a creamier frosting
- ¼ tsp. salt
- Whip your butter and sugar until light and fluffy. Add your banana, milk, salt and vanilla. Add your flour and mix to combine.
- It is super important that you let this firm up in the fridge. I just dump out my dough onto some plastic wrap and wrap it up and put it in the fridge for AT LEAST an hour. Once your dough is firm you can roll it out and cut your shapes. Make sure you flour your work surface with your gluten free flour of choice. Roll out to about ¼-1/3″ thick.
- Bake at 350 for 12 minutes or until they just start turning golden. Do not over bake these. Let cool on baking sheet a couple minutes before removing to cooling racks.
- Cream the butter and peanut butter. Add salt and powdered sugar. Add the milk in between the cups of powdered sugar till creamy.