Todays recipe is one of those born from needed to use up an overly ripe banana that everyone turned their nose up at. Something that seemed so unappealing has been transformed into a family favourite. No one even has to know that it is the same banana that they treated as if it was plagued with some uncureable disease. All they need to do is take a bite of a delicious cookie and enjoy it. You can always tell them after if you are feeling particularly smug but I will leave that down to you.
You have an option here too. You can go for a larger, thicker cookie with a texture more similar to banana bread, or you can go for a thinner cookie for more of a bite and more along the lines of oatmeal raisan meets an oatcake. I went for big and bready but next time I am going to try for a bit of crunch.
Remember cookies continue to cook a little once out of the oven, and check that their underside is browned to determine whether they are done or not. There’s not much else you need to know.
1 large very ripe Banana
1/3 cup Brown Sugar
1/3 cup Maple Syrup
1 cup Rice Flour
1/4 cup Tapioca or Corn Flour/starch
1 1/2 cups Gluten Free Oats
1/4 cup Vegan Margarine
1/4 tsp Cinnamon
1/4 tsp Mixed Spice
1/2 tsp Bicarbonate of Soda
1/2 tsp Salt
1/2 cup Chopped Pecans
Put your peeled banana in a bowl and mash really well with a fork. Soften your marg and beat in. Beat in sugar, maple syrup, spices, salt and bicarb. Mix in flours and oats followed by the nuts. Form into ping pong sized balls and arrange on a couple of lined baking trays, flattening slightly with the back of a spoon.
Bake at 180c/160c fan for 15-20 minutes for big thick ones, less for smaller ones.
I made big thick cookies and this mixture gave me 12.