When I first caught sight of this cookie recipe on Shirley Braden's blog, Gluten Free Easily, I knew I had to attempt to make them SCD legal because the ingredients are simple and the method is so quick AND I LOVE almond butter with banana. Just mixed together in a bowl and the taste is heavenly! Shirley has been gluten free since 2003 and her blog is a wonderful place to be if you need gluten-free advice and recipes and it's a great resource for those newly diagnosed. In addition, Shirley runs the GFE Virtual Gluten-Free Support Group on her site. This is a monthly event aiming to share information from the actual support group meetings which she holds along with details of the presentations made there. If you are on a gluten-free diet, make your way over and join in!
Banana and Almond Butter Cookies GF SCD
1 small very ripe banana
120ml almond butter (about ½ cup)
1½ tblsps honey (or maple syrup)
½ tsp vanilla extract (alcohol, water and vanilla only)
½ tsp bicarbonate of soda
Heat the oven to 160° C. Mash the banana with a fork, but not too much so leave a few small lumps.
Add in all the other ingredients and mix together.
Drop heaped teaspoons of the mixture onto a tray lined with baking parchment and flatten and shape a little with a fork if you like. I flattened some and left the others to do their own thing and they resembled a smooth macaroon.
Bake in the oven for 15 minutes and allow to cool on the tray.
This quantity is half the amount of the original recipe which you can see here and I made 10 small cookies. The only adjustments I made to the original recipe are :
- I used honey instead of sugar and reduced the quantity
- I cooked the cookies at a lower temperature for a little longer
These also differ from the original cookie since they have a more cake like texture rather than a chewy cookie texture. BUT the taste is wonderful!
