You guys! I want to jump up and down when I have cookie baking success. Baking these days is nothing like it used to be. Back in the days of wheat, eggs, and butter, cookies were a breeze. I almost never met a cookie I didn’t like! Now I have children with allergies. The last few years it’s a miracle to make an edible cookie, let alone a delicious one. After much trial and error, I think I’m finally starting to regain my cookie mojo. Starting. I am not entirely there. These Almond Butter Banana Bread Cookies are a great start though. They are balm for my cookie-battered soul. That’s a little dramatic? What can I say, cookies are important. One of life’s little necessities if you ask me!
These cookies are like the love child of peanut butter cookies and banana bread. Moist and a little dense like banana bread. Sweet and nutty like a peanut butter cookie, though I used almond butter since we don’t eat peanuts. Sunflower seed butter would work well too! I love that these cookies are not overly sweet. It makes me feel like a handful of these, plus a glass of milk is a totally acceptable snack. Enjoy these delicious little cookies!
- 2 cups gluten-free flour blend*
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup butter (or substitute w/ Earth Balance)
- ½ cup brown sugar
- ½ cup almond butter
- 1 egg (or flax egg**)
- ½ cup mashed banana (about 1 medium)
- 1 teaspoon vanilla
- Make flax egg. Set aside.
- Whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Mix butter, brown sugar, and almond butter until creamy. Add flax egg, banana, and vanilla. Mix well.
- Mix in dry ingredients.
- Measure out a tablespoon-full of dough, roll it into a ball, then place on the baking sheet. Use a fork, dipped in sugar, to press down the top of the ball and make a criss-cross pattern. Repeat with remaining dough.
- Bake @ 350 degrees for about 8 minutes.
- Cool and enjoy!
- Store in an air-tight container.
**To make a flax egg, stir together 1 tablespoon flax meal with 2½ tablespoons water. Let rest 5 minutes before using.