Photo Credit: foodblogga.blogspot.com/

You are going to love this scrumptious and healthy recipe, and here’s why – These cookies substitute eggs with banana, and uses gluten-free flour instead of white flour.  Gluten-free flour can be found at most health food stores, but if you cannot find gluten-free flower, whole wheat or regular white flour will suffice.  The most important thing to remember about this recipe is to use very ripe bananas- the riper the fruit, the sweeter and more delicious the cookies.  And as is always true with baking, if you feel compelled to add a touch more vanilla extract, it can only improve the recipe.

This recipe is adapted from a recipe from COSMOGIRL magazine.

Prep Time: 10  minutes
Cook Time: 50 minutes (for all batches)
Servings: approximately 40-50 cookies, depending on size
Ingredients
2 ¼ cups Gluten-free Flour
¾ cup Granulated Sugar
¾ cup Brown Sugar
1 cup organic butter, softened (to make cookies vegan, use all natural vegetable margarine)
1 ripe banana, pureed
1 tsp salt
1 tsp baking soda
1 tsp vanilla extract
1 tsp cinnamon

Directions

Preheat oven to 350 F. In a small bowl, mix together the flour, the salt, and the baking soda. In a large bowl, beat the margarine, the brown sugar, and the granulated sugar until smooth. Add the pureed banana and the vanilla extract. Gradually add the flour while beating. Drop the mix by spoonfuls on an greased baking sheet, leaving 1-inch spaces in between. Bake for 10 minutes or until the edges are golden brown.