Wednesday, December 19, 2012

Recipe of the Week: Gluten Free, Dairy Free Banana Oatmeal Cookies




brace yourselves, friends. you're looking at my first attempt at a homemade gluten free cookie and it turned out pretty damn good, if i do say so myself! the even better news about this cookie is that it's also dairy free (hallelujah) and just a sweet 121 calories. this is a light cookie that tastes a whole heck of a lot like banana bread with the texture of a soft/chewy cookie. if this sounds like something you'd like to enjoy, read on for the recipe!


gluten free, dairy free banana oatmeal cookies

prep time: 10 minutes
cook time: 9 minutes

calories per serving: 121
carbs per serving: 27
fat per serving: 1
protein per serving: 2
makes 12 cookies

ingredients:

- 1/2 cup brown rice flour
- 1/2 cup tapioca flour (also known as tapioca starch)
- 1/4 tsp. salt
- 1/4 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 2 medium bananas, nice and ripe (peels should be yellow, no brown and very little green)
- 1 egg white
- 1 cup gluten free rolled oats
- 1/2 cup light brown sugar (decently packed)
- 1 tsp. vanilla extract (can use imitation)

optional: add your favorite oatmeal cookie mixin's like chocolate chips, raisins, walnuts, etc. 





1) Preheat oven to 400 degrees. Coat two cookie sheets with pam or similar cooking spray. Cookies should be baked on top shelf for best results.

2) In a medium sized bowl, whisk together both flours, salt, baking soda, cinnamon and nutmeg.


3) In a mixer, combine the egg white and sugar until smooth. Then blend in both bananas and the vanilla. Beat until the mixture looks almost like a creamy, silky frosting or filling. 

4) Pour banana mixture into the bowl with dry ingredients, mixing with a spatula until well combined. Batter will be slightly runny. If the batter is too liquidy, add a little more tapioca flour.  

5) Drop batter by full spoonfuls onto prepared baking sheets, giving the cookies ample room apart. Full spoonfuls should make about 12 cookies.

6) Bake 9 minutes. Cookies should be slightly darker around the edges, golden in color, not burnt! Cookies will be moist inside, soft and chewy in texture when ready.


Allow to cool for a few minutes and you're ready to eat! Or, serve them hot with or without a heaping scoopful of ice cream (I recommend butter pecan) - yum!

Hope you enjoy! Let me know if you make any other variations of this cookie! I adapted the recipe from this American Institute for Cancer recipe (which is not gluten or dairy free).



4 comments:

  1. This recipe sounds yummy. What a great option for a quick breakfast.

    ReplyDelete
    Replies
    1. Yes, or you can be totally unhealthy and do what we did for dessert this week:

      - fried bananas
      - caramel drizzle
      - on top of this cookie (warmed up)

      It was out of this world!!

      Delete
  2. Banana bread-ish cookies sounds pretty awesome to me! If only I weren't allergic to the darn things.

    And congratulations on your first gluten-free cookie recipe! :) My first try was definitely not as successful.

    ReplyDelete
    Replies
    1. THANK YOU!! I am figuring out that gluten free baking is more of a journey, than something you can perfect in your first try. Looking forward to trying out some of your recipes!

      Delete

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