Blog · Gluten-free recipes

Added sugar-free, Gluten-free cookie recipe with banana and almond flour

Delicious, easy to make, added sugar-free, gluten-free cookie recipe. This gluten-free banana almond cookie recipe is the bomb! If you have some spotty bananas and you are a bit bored of banana bread these gluten-free cookies are for you! It takes minutes to make, it is delicious plus gluten-free and added sugar-free and requires just a few ingredients. 🙂

Gluten-free cookie Ingredients  

  • 145 g almond flour 1 1/2 cup
  • 3 ripe bananas
  • 1 egg or 1 more banana or ‘flax egg’
  • 1 tsp gluten-free baking powder or 1/4 tsp baking soda
  • dash of vanilla extract
  • pinch of cinnamon

Instructions 

  • First, gather all your ingredients.
  • Next preheat the oven to 175 ℃ (350 Fahrenheit).
  • Add the almond flour, baking powder, salt, and cinnamon to a bowl and mix well.
  • Mash the bananas with a fork, then add the eggs and the vanilla extract to the mashed bananas. Add this mixture to the dry ingredients.
  • Mix until all the ingredients are evenly incorporated.
  • Use a 1.5 tablespoon cookie scoop to scoop the dough onto the silicone baking mat.
  • Gently flatten the cookies with a fork or back of a spoon.
  • Bake for 26-30 minutes until the middles have set and aren’t wet. After the cookies come out of the oven, place them on a wire rack to cool. Store in an air-tight container in the fridge for up to 5 days. ♥
  • Don’t be surprised the texture is a little bit different than a traditional cookie’s.
  • One cookie provides about 66 calories, 2 grams of fat, 8 grams of carbohydrates, 5 grams of protein.

Banana chocolate chip cookie recipe.

Notes

You can add chocolate chips, nut butter, or chopped nuts to the cookie dough if you wish.

I baked these cookies for one of my friend who needs to reduce her added sugar and white flour intake due to medical reasons. But as most of us she also like sweet treats.

So I suprised her with these cookies.

Although

I don’t encourage you to switch your flours to almond flour and bake with it every day. It has it’s benefits but there are a few things to consider about it:

  • almonds require a LOT of water to grow (It takes plenty of water to produce a bag of almond flour, or a carton of almond milk, or a jar of almond butter.)
  • almond flour is high in phytic acid (It is an anti-nutrient naturally occuring in seeds and legumes. It is not beneficial for humans in higher quantites.)
  • almond are high in poly-unsaturated fats (PUFAs)
  • not safe for nut-free school zones
  • it is expensive

This is not about dissing almonds. They are wonderful and nutritious and I’m not advocating that you throw out your almond flour.

All I am saying that we should be conscious about the use of almond products.

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