Learn how to make these simple but delicious gluten-free cookies with banana and blueberry.
I loved making these cookies and I’m thrilled with the positive feedback I’ve had! There’s a great misconception that free-from foods are all bland, and I must admit I have mistakenly thought this myself, but they really aren’t and I hope these cookies can convince you to be free-from fanatics!
Although these are cookies, there’s lots of goodness packed in there (and some naughtiness as well), so they’re great for all occasions.
… they stay nice and soft in the centre and have that satisfying crunch on the outside.
These were a bit of an experiment for me and I have to say, I loved them! They’re so moreish and have the perfect mixture between the sweetness of the banana and the slight bite of the blueberry. They also have a great consistency, which I thank the banana for, as they stay nice and soft in the centre and have that satisfying crunch on the outside. The perfect ‘healthy’ cookie. You’ll find the recipe and directions below, along with some food thoughts I had along the way. Enjoy!
The finished product, delish. Photo by Danielle Bussell
1 1/2 cups of gluten-free flour
1/2 tsp gluten-free baking powder
1 tsp of fine sea salt
1 cup of brown sugar
3/4 cup of margarine
1 large egg
1 1/2 tsp of vanilla extract
2 large banana’s
1 cup of gluten-free oats
1/2 cup of blueberries
Utensils you’ll need…
(If you don’t have all these utensils, improvise! It will still work the same, trust me)
2 x large baking trays (or small ones, just be prepared to do many baking shifts… like I did!)
1 cup (I used a mug for this as I don’t have a measuring mug)
1 large bowl & 1 medium bowl
1 wooden spoon
1 knife (sharp or a butter/dinner knife as this is for your banana)
1 tsp and 2 tbsp’s
Now you know what you’ll need, let’s get cracking!
Step 1: Preheat the oven to 200° c/390 F and heavily grease two trays with margarine to make sure the cookies don’t stick.
Step 2: Combine the flour, sea salt and baking powder together in a medium bowl and set to one side.
Step 3: In a large bowl, combine the butter and sugar. Add the egg and vanilla extract and then mix together. Cut the banana up into medium size chunks and add to the mixture. Mash these in until you get a smooth consistency (it’s ok if it’s a little lumpy at this point).
Step 4: Add the contents of the medium bowl into the large bowl, combine until mixture is smooth.
Step 5: Fold in the oats and add the blueberries.
Step 6: Using 2 tbsp’s, scoop up the mixture (making sure to get a good amount of blueberries) and place this on a pre-greased tray. Try to smooth the mixture into a circle so it isn’t too heaped in the middle (this will make sure your cookies cook through evenly).
Step 7: Once your mixture is on the trays, place them into the oven for 12 – 15 minutes (depending on what type of oven you have this cooking time will vary, make sure you keep an eye on them and take them out when they’re a nice golden brown. Another tip, pierce the centre of one of the cookies with a knife, if it comes out with no mixture on, you’re good to go).
Step 8: Place on a cooling rack and tuck in!
Tower of cookies. Photo by Danielle Bussell
Gluten Free Banana & Blueberry Cookies. Photo by Danielle Bussell