Woo Hoo!!! Guess who won a beautiful 32 oz jar of Tropical Traditions Coconut Oil? Drum roll please……..
Congratulations to - Michelle Vogiatzis
I am so excited for you!!! I know you will enjoy this lovely jar of happiness:-)
Now time for some gluten-free cookies!
Relaxing Sunday calls for baking – gluten-free style! I have a very dear friend in Tucson who I adore. She has to have a gluten free diet. So when I lived there I would try to make gluten free recipes. YEAH, that was a bit of a disaster…. If only I had pics to show, but I wasn’t blogging then. The banana bread was a big oily mess. Why oily? I can’t remember, but gross is all I got!!! Bless her heart, she still ate it….now you know why I love her!
I have never really had any experience in gluten-free cooking. Another reason the blogging world is so wonderful. I have found so many gluten-free blogs. Today I found another lovely one, Gluten-Free Goddess. I really wanted to make cookies for some reason, and I wanted to use my almond flour. So I decided to make Banana Cookies. I made several changes to the recipe to work with what I had, and of course to use Greek yogurt.
AND this will be number 23 of my 52 ways to use Greek yogurt!!!!
Gluten Free Banana Cookies –
2 ripe bananas mashed
1/2 cup of canola oil or coconut oil
3 tsp of vanilla extract
2 Tbsp of almond milk
1 cup plain Greek yogurt
1 cup gluten free rolled oats
1 cup sorghum flour
1 cup almond flour
1/3 cup cornstarch
1 tsp salt
1 tsp baking soda
1 1/2 baking powder
1 tsp xanthan gum
1 1/2 cups brown sugar
1/2 – 1 tsp cinnamon
1/2 cup chopped pecans
Mix together in medium bowl mashed banana, oil, vanilla, and almond milk. Add in rolled oats, and let sit in bowl for 10-15 minutes to soften.
In separate bowl mix sorghum flour, almond flour, cornstarch, salt, baking powder, baking soda, xanthan gum, brown sugar, cinnamon, and pecans.
Mix in Greek yogurt in wet ingredients, then slowly mix in dry ingredients.
Let dough sit in refrigerator for one hour.
Preheat oven to 375 degrees Fahrenheit.
Place heaping tablespoon size balls on parchment lined baking sheet. Let bake for about 15-20 minutes depending on oven. Makes about 25-27 cookies.
The cookies are moist, and fluffy, and packed full of banana flavor. What a fun cookie to have before or after a workout. A definite healthy alternative to processed power bars at the store.
I was excited to see my hubby go back for seconds, and thirds with the cookies. Be prepared to make enough, or you may have to make more!
Have you ever made a gluten free cookie? What is your favorite gluten free cookie to make?
Until next time, Come on in, Have a seat,