These allergy friendly, ‘free from’ cookies are the perfect crunch and make the best tea dunkers! Made with nourishing ingredients, featuring gut friendly banana flour, they are free from gluten, dairy, soy, eggs and refined sugar with a nut free option.
After recipe testing these cookies many times to find the perfect texture, they will satisfy that crunch craving without being overly sweet. The slight choc-bitterness of these cookies also helps to satisfy choccie cravings whilst the ingredients promote feeling full and satisfied.
You’ll find more allergy friendly recipes in my e-book (includes 80 recipes free from gluten, dairy, soy and refined sugar + many egg and nut free).
- This recipe uses allergy friendly ingredients to make a healthy treat that I hope everyone can enjoy, no matter your food sensitivity.
- Made using green banana flour they boast impressive nutritional benefits. What is green banana flour you ask? Firstly, it doesn’t taste like bananas but instead has an earthy flavour. Banana flour is rich in resistance starch and helps promote the growth of good bacteria in your gut, a known influencer on your overall health as well as encourages healthy digestion. Being nut free, paleo friendly and gluten free it is a wonderful flour for healthy cooking.
- I use minimal rice malt syrup to sweeten this recipe and make these cookies low fructose and refined sugar free = clean and healthier treat.
- Adding nut butter or tahini (for the nut free version) adds nutritional value to the recipe with it’s healthy fat and protein content that keeps you fuller for longer.
'Free From' Crunchy Cookies
- 2/3 cup (120g) green banana flour
- 1.5 tbsp (12g) raw cacao powder*
- 1 tsp (2g) organic vanilla powder
- 1/2 tsp (1g) gluten free baking powder
- 3 tbsp (75g) rice malt syrup*
- 2 tbsp (40ml) coconut oil
- 1 tbsp (25g) 100% nut butter/spread*
- 2 tbsp (40ml) coconut water
- In a mixing bowl combine banana flour, cacao, vanilla and baking powder.
- In small saucepan melt coconut oil with rice malt syrup and nut butter over low heat.
- Add coconut water to melted ingredients and pour into dry mixture. Combine well.
- Spoon tablespoon portions of the cookie dough into balls and flatten to shape into cookies shapes with your hands.
- Place cookies on a lined baking tray and bake for 18-20 minutes at 170°C FF (be careful not to burn
- Allow to cool on tray.
- *You can also sub cacao for carob powder.
- Add additional choc flavour and sweetness by drizzling or dipping your cooked and cooled cookies with melted, homemade raw chocolate (dairy and refined sugar fee). Allow choc to cool.
- *Or use your sweetener of choice, such as honey.
- Add a touch of water/coconut water (up to 1 TBSP) to the cookie mixture to help shape if you find your mixture needs more moisture (I find this can depend on the brand of banana flour).
- *Use hulled tahini in place of nut butter.