Banana Cranberry Cookies | Gluten-Free | No Eggs
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.
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!