Vegan, gluten-free banana cookies

Based on 1 ratings

Diniz Janssen

Community Member

Difficulty

Easy 👌
40
min.
Preparation
15
min.
Baking
30
min.
Resting

Ingredients

Servings:-12+
200 g gluten-free flour
100 g sugar
90 g dark brown sugar
1 tbsp baking soda
1 tbsp vanilla sugar
110 g plant-based butter
60 ml unsweetened almond milk
banana
1 tsp salt
1 tsp ground cinnamon
1 tsp vanilla extract
  • Step 1/8

    Pre-heat the oven at 180 degrees celsius. Prepare an oven tray with a baking sheet and cooking spray.

  • Step 2/8

    • 100 g sugar
    • 90 g dark brown sugar
    • 1 tbsp baking soda
    • 1 tbsp vanilla sugar
    • 1 tsp salt
    • 1 tsp ground cinnamon
    • 200 g gluten-free flour

    Mix the flour, sugar, dark-brown sugar, vanilla sugar, baking soda, cinnamon and salt together.

  • Step 3/8

    • 110 g plant-based butter
    • 60 ml unsweetened almond milk
    • 1 tsp vanilla extract

    Mix the butter, almond milk and vanilla extract together with a mixer.

  • Step 4/8

    Knead the butter mixture together with the dry ingredients.

  • Step 5/8

    • banana

    Smash the banana and add this to the dough. Knead the dough into a ball.

  • Step 6/8

    Cover the dough in plastic foil and let it rest in the refrigerator for about 20 minutes. This way, the butter will be able to harden and the cookies will bake more evenly!

  • Step 7/8

    Take the dough out of the fridge and divide evenly in twelve balls. Put these on the oven tray.

  • Step 8/8

    Put the cookies in the oven for 15 to 20 minutes. When the edges are golden brown, they are ready! They should still be a little soft when they come out of the oven. Let them cool down until completely on room temperature!

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