I really love banana anything — cakes, pie, bread, cookies, muffins, pops, soft serve, splits, trifles, icings… You name it. Well, except for smoothies. But anyway… these cookies? They’re a cross between a cookie and a bread, so they have those slightly crisp edges, and a bit more density than a banana loaf, and house a mixture of chocolate and raisins and pecans that can be substituted with your favourite add-ins. In other words, make these your own, and enjoy them any time of day.
Banana Bread Cookies with Chocolate Chunks, Raisins, and Pecans
1 1/2 cups sorghum flour
1/3 cup millet flour
1/3 cup tapioca flour
1 teaspoon xanthan gum
1 1/4 cups mashed ripe bananas (about 3 large)
1 teaspoon baking soda
1/2 cup vegan buttery spread, such as Earth Balance
1/2 cup brown sugar, lightly packed
1 teaspoon vanilla extract
1 cup walnuts, toasted and chopped
1/2 cup raisins
1/2 cup chocolate chunks
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Put the sorghum flour, millet flour, tapioca flour, and xanthan gum in a medium bowl. Whisk to combine.
Mix the baking soda into the mashed bananas. Set aside.
In a large bowl or the bowl of a stand mixer, beat the vegan buttery spread and brown sugar until combined. Add the vanilla extract and the banana mixture. Beat just until mixed. Add the flour mixture, and beat until combined. Stir in the walnuts, raisins, and chocolate chunks.
Spoon generous two tablespoonfuls (about 1/4 cup each) onto a baking sheet for each cookie. Bake for 15 to 18 minutes, until golden brown and firm to the touch. Let cool 5 minutes on directly on the pan, then transfer to a wire rack to cool completely.
Note: If you make these smaller, you’ll want to reduce the baking time.