Dairy free Banana and Chocolate Chip Cookies recipe
ingredients
170 g (6 oz) 1 1/4 cups of rice flour
170 g (6 oz) 1 1/4 cups of oat flour (or finely processed oats)
1 heaped teaspoon of bicarbonate of soda (baking soda)
A pinch of salt
255 g (9 oz) 1 cup plus 2 tablespoons of Dairy free margarine, diced
140 g (5 oz) 3/4 cup of demerara sugar
100 g (3 1/2 oz) 1/2 cup of granulated sugar
2 large free-range eggs
1 teaspoon of pure Madagascan vanilla extract
2 small ripe bananas, mashed
85 g (3 oz) 3/4 cup of banana chips, roughly broken up
115 g (4 oz) 2/3 cup of (Dairy free/Gluten free) dark chocolate drops or chopped pieces
170 g (6 oz) 1 1/4 cups of oat flour (or finely processed oats)
1 heaped teaspoon of bicarbonate of soda (baking soda)
A pinch of salt
255 g (9 oz) 1 cup plus 2 tablespoons of Dairy free margarine, diced
140 g (5 oz) 3/4 cup of demerara sugar
100 g (3 1/2 oz) 1/2 cup of granulated sugar
2 large free-range eggs
1 teaspoon of pure Madagascan vanilla extract
2 small ripe bananas, mashed
85 g (3 oz) 3/4 cup of banana chips, roughly broken up
115 g (4 oz) 2/3 cup of (Dairy free/Gluten free) dark chocolate drops or chopped pieces
method
1. Preheat the oven to 190°C (375°F) Gas mark 5
2. Sift the flours, bicarbonate of soda (baking soda) and salt into a bowl and set aside.
3. In a food processor, beat the margarine and both the sugars until light and fluffy.
4. Gradually add the eggs, followed by the vanilla extract.
5. Transfer the mixture to a large bowl, stir in the mashed bananas and fold in the flour as lightly as you can.
6. Fold in the banana chips and chocolate pieces.
7. Drop tablespoons of the mixture on to a non-stick baking tray, spacing the cookies well apart.
8. Bake them for 15 minutes, or until golden brown.
9. Cool the cookies slightly before lifting them onto a wire rack.
10. When they are cold, store in an airtight container until needed
2. Sift the flours, bicarbonate of soda (baking soda) and salt into a bowl and set aside.
3. In a food processor, beat the margarine and both the sugars until light and fluffy.
4. Gradually add the eggs, followed by the vanilla extract.
5. Transfer the mixture to a large bowl, stir in the mashed bananas and fold in the flour as lightly as you can.
6. Fold in the banana chips and chocolate pieces.
7. Drop tablespoons of the mixture on to a non-stick baking tray, spacing the cookies well apart.
8. Bake them for 15 minutes, or until golden brown.
9. Cool the cookies slightly before lifting them onto a wire rack.
10. When they are cold, store in an airtight container until needed
serving amount
makes 24
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