Happy September first!
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I am sharing my recipe for the best allergy friendly banana cookies I have ever made and tasted in my whole life. Consider this blog post that moment when you finally convince your grandma to share her secret recipe card. Yes, they are THAT good (so my family and my mom's coworkers tell me). I love nothing more than a soft chewy cookie with a powdered sugar glaze coating the top. These banana bread cookies have just the right amount of banana flavor and are even more delicious the day after being freshly baked in the oven. Even though, the cookies are amazing on their own, I strongly suggest glazing the tops to take your cookies to the next level of deliciousness. It was a life changer.
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Serves: about 15 cookies
Ingredients:
Cookies:
1/3 cup allergy free butter substitute
1/3 cup granulated sugar
1/2 teaspoon 100% pure vanilla extract
1 egg replacer
1/2 cup mashed bananas, overripened
1/2 teaspoon baking soda
1 cup unbleached all purpose flour
Glaze:
1/4 teaspoon 100% pure vanilla extract
1 tablespoon non dairy milk
1/2 cup powdered sugar
Directions:
Preheat your oven to 350°F and line a baking sheet with parchment paper.
In the bowl of a stand mixer, add the allergy free butter substitute and granulated sugar. Beat until light and fluffy. Add the vanilla extract and egg replacer beating until well incorporated.
Mash the bananas, being sure they are ripened. The more ripe the bananas are, the sweeter the cookies will be. Fill a 1/2 cup measuring cup all the way full and pour into the rest of the ingredients. Beat until creamy in texture. Don't forget to pause your mixer to scrap down the sides of the mixing bowl for an even batter.
Add the flour and baking soda to the wet ingredients beating all together until it becomes a slightly thick and sticky cookie dough.
Using a cookie scoop, place dollops of dough onto the parchment paper leaving a little room between each dough ball because the cookies will spread out when baking. I have a 1.5 Tablespoon cookie scoop but feel free to use whichever size you prefer.
Bake for 8-11 minutes in the oven. The cookies are done when a toothpick inserted into the center of the cookie comes out clean. You do not want to see sticky dough on the toothpick.
Remove from the oven and allow the cookies to rest on the baking sheet for 2 minutes before moving them to a wire rack for complete cooling.
In a small bowl, mix together the vanilla extract, non dairy milk, and powdered sugar. The glaze should be a thick liquid consistency so you may need to adjust the measurements slightly to achieve the right thickness. After the cookies have completely cooled, pour the glaze over the tops by starting in the middles as the glaze will run down the sides naturally.
These banana bread cookies are delicious freshly baked and also one to two days after baking. Store the leftovers by placing the cookies on a dish and covering with aluminum foil.
