I don’t seem to do much baking these days and I really wanted to make something for The Captain this weekend. He has been so supportive of all the ‘extras’ I have taken on lately… so I came up with these cookies as a treat for him. These Gluten Free Banana and Raisin Drop Cookies are not only gluten free, but also grain free, and egg free. My goodness, that sounds so boring… but I can tell you they are very taste-full and have a lovely soft texture.
Actually, I am quite excited about how good they really are…. I ate 3 of them myself! And he really likes them too, thank Goodness.
The Captain loved the raisin drop cookies his Mother made when he was a child so I thought I would try to make something similar that he would really like, but in a gluten free, grain free version. He doesn’t appear to be suffering from any of the ill effects of gluten sensitivity that some members of his family do, but I do make a point of finding gluten free alternatives for him whenever I can.
The banana subs nicely for lots of fat and sugar that a regular cookie would have, and also for the egg too. I made 10 cookies out of this batter… you could make more and rework the N.I. accordingly. And, you would need to bake them for a shorter amount of time, too.
I used North Coast Naturals Organic Soya Protein in this batter. I like that it is both flavor and color neutral when mixed with other ingredients. I think you could likely use any soy protein, but not sure if the texture would be as good with a whey or a veggie protein, in this recipe.
Makes 10 cookies
- 3 Tbs brown sugar
- 3 Tbs soft butter
- 1 ripe medium banana, peeled
- 2 Tbs soy protein powder
- 2 Tbs coconut flour
- 1/4 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 3 Tbs raisins
- Preheat oven to 375°F.
- Place butter and sugar in a large bowl. Beat with mixer until well combined.
- Break banana into chunks and add to the bowl. Beat into butter and sugar mixture.
- Stir in vanilla extract.
- Add protein powder, coconut flour, baking soda, and cinnamon. Beat again until batter is smooth.
- Add raisins and stir in to batter till evenly distributed throughout.
- Drop by spoonfuls onto parchment paper lined baking sheet.
- Bake for 10 – 11 minutes.
- Remove from baking sheet an allow to cool on racks. Cookies will be very soft until they cool.
Weight Watchers P+ = 2.
Calories 82; Protein 1g; Carbohydrate 11g; Fat 4g; Fibre 1g.
Spoon the batter onto parchment paper, into mounds about 2 or 3 inches apart.
They will be quite soft when they come out of the oven.
Be sure to let cool about 15 minutes so that they firm up nicely… if you can wait that long!