Banana Cranberry Cookies | Gluten-Free | Eggless
These Banana Cranberry Gluten-Free cookies packed with tangy cranberries and sweet bananas are the perfect breakfast choice for busy mornings. The use of Sorghum flour gives these cookies crispy crusts and a delightful bite. Ready in under 30 minutes, this recipe makes 14-16 cookies.
How long do banana Cranberry cookies last?
In dry conditions, the banana cranberry cookies remain fresh in airtight containers for 3-4 days at room temperature. However, if you make a large batch, you can keep them in the refrigerator for upto 7 days and then bake them in the oven/air fryer for 2-3 minutes at 350 deg F minutes for a freshly baked taste.
Why do store bought cookies last so long?
Commercially produced cookies have additives and preservatives that prolong shelf life of baked goods. Commonly used additives are – powdered pectin, potassium sorbate, sodium benzoate, benzoic acid to name a few. As much as possible, I try to avoid snacks that list down ingredients I don’t recognize as food so that my body doesn’t become a dumping ground for chemicals.
How to make Gluten-Free Banana Cranberry Cookies?
About this Recipe
Flour: I’ve used a combination of Sorghum flour (aka Jowar) and Roasted gram flour for this recipe. Being naturally gluten-free, these flours lack binding however, since this recipe also uses bananas, we don’t need to add any additive like xanthan gum for binding.
No Eggs: In response to the requests I received for eggless cookie recipes, I made this recipe eggless. Feel free to add 1 egg to this recipe for a beautiful golden crust.
Palm Jaggery: I used All Natural date palm jaggery instead of granulated white sugar. My family prefers mild sweetness in these cookies. You may choose to replace 1:1 with granulated white sugar for a sweeter taste.
Flavor: I didn’t add any additional flavors as I love the banana flavor. However, feel free to combine additional flavors like chocolate, coffee, or cardamom in this recipe and please do share your take with me.
Step by Step process for making Banana Cranberry Cookies
Ingredients:
1 cup Gluten-Free Sorghum flour
1/2 cup Roasted gram flour
1/2 cup Palm Jaggery
1 tsp Baking Powder (gluten-free)
1/4 tsp Salt
2 Over-ripe bananas (mashed)
1/2 cup Dried Cranberries
1/4 cup Vegetable oil
Preparation:
- Peel and mash the bananas with a fork.
- Preheat oven to 350 deg F.
- Line a baking tray with a silicone baking sheet/ parchment paper.
Making the batter:
- Sieve together the dry ingredients – Sorghum and roasted gram flours, baking powder, and salt. (Pic#1)
- Combine flax seeds, palm jaggery, almonds and cranberries to this mix. (Pic#2)
- Add in the mashed bananas and oil in 2 portions, (Pic#3).
- Add the dry and wet ingredients and mix well. (Pic#4, Pic#5)
- You’ll have to gently knead the dough to make sure the ingredients are well combined. (Pic#6)
Shaping and Baking:
- Spread tablespoonfuls of dough on the silicone sheet about 1.5 inches apart. (Pic#7)
- Gently flatten the dough with the back of another spoon to make them about 1/4″ inch in thickness. (Pic#8)
- Bake for about 12-15 minutes or until the cookie crust is golden. (Pic#9)
- Turn off the oven and then take out the cookies onto a wire rack after about 2-3 minutes. (Pic#10)
- Enjoy these delicious and wholesome cookies with your favorite beverage!
Banana Cranberry Cookies | Gluten-Free | No Eggs
Ingredients
- ¼ cup Vegetable oil
Dry Ingredients
- 1 cup Sorghum flour gluten-free
- ½ cup Roasted gram flour gluten-free
- 1 tsp Baking powder gluten-free
- ¼ tsp Salt Iodized
Fruits
- 2 Bananas Over-ripe
- ½ cup Dried Cranberries
Instructions
Mix dry ingredients
- Sieve together the flours, baking powder, nutmeg and ginger powder and salt.
- Fold in palm jaggery, flax seeds and sliced almonds.
- Add in cranberries, and mix well.
Mix wet ingredients
- Mash the bananas with a fork, and add vegetable oil. Mix well.
Make the dough
- Combine the wet and dry ingredients and form a dough.
Baking
- Preheat the oven to Bake setting at 350 °F
- On a baking sheet lined with silicon sheet, shape the dough into cookies about 1.5 inches in diameter and place them about 1 inch apart.
- Bake the cookies for about 12-15 minutes or until the crust is slightly golden.
- Turn off the oven, transfer the cookies onto a wire rack and let them cool for about 15-20 minutes.
- Enjoy with a hot cup of coffee!