Chocolate Banana Cookies, Gluten-Free Naturally

Naturally gluten-Free Cookies

Chocolate Banana Cookies

Makes 24 cookies

INGREDIENTS

¾ Cup Sugar

¾ Cup Cocoa Powder, unsweetened

¼ Cup Potato Starch or Tapioca Starch

1 Tsp Cinnamon

1/8 Tsp Salt

¼ Cup Coconut Oil

1 Ripe Banana, well-mashed

1 Large Egg

2 Tsps Vanilla Extract

1/3 Cup Chocolate Chips, dark or bittersweet

½ Cup Powdered Sugar, (optional)

DIRECTIONS

Preheat the oven to 350 F

Line 2 large rimmed baking sheets with parchment paper

In a large bowl, whisk together the sugar, cocoa powder, potato starch, cinnamon, and salt. Add the oil, mashed banana, egg, and vanilla, and mix well. Fold in the chocolate chips.

For drop cookies: Using a small cookie scoop or teaspoon drop the cookie batter on the prepared baking sheets. Bake in the preheated oven for 12 to 14 minutes. Remove from the oven and allow the cookies to cool on their sheets for a few minutes before transferring to cooling racks.

For crinkle cookies: Chill the batter in the freezer for 15 minutes. Place the confectioner's, or granulated sugar in a shallow bowl. Drop a teaspoon of batter into the sugar. Use a second spoon to gently roll the batter in the sugar, and then transfer the sugared cookie to the prepared baking sheet. Repeat with the remaining batter. Bake in the preheated oven for 14 to 16 minutes. Remove from the oven and allow the cookies to cool on their sheets for a few minutes before transferring to cooling racks.

NOTE: Always read labels carefully

CarolAnne Le Blanc

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