It has been a while. Yes, it has. However, I am back and I have some great recipes to share with you!!!
I have been so excited to share this recipe with you, but first let me give you a bit of background. When we were first married, these cookies were all Dan could think about. They were undoubtedly his favorite. When we visited his childhood home, there was always a batch waiting for him and a dozen or so nestled in a gallon sized Ziploc bag ready for the trip home. I loved the fact that for a couple of weeks after returning home, I didn't have to bake. With that bag in the freezer, we were set.
But then it happened. The care package just wasn't enough. So, one visit a few years later, I was given the "secret" recipe to cookie goodness: Banana Dream Drop Cookies. Divine!
Over the years, Dan has eaten his share of cookies and has found a few new favorites. Personally, I haven't met a cookie he didn't like. Some people are cake people, some pie, but Dan is all cookie. Not that he would pass up cake or pie, mind you.
This summer, I came across the recipe and decided to convert it to a gluten free/dairy free version. It is delicious! Cinnamon has declared it to be the best cookie ever! The smile on Dan's face when I surprised him with these cookies was priceless. Once again, it has regained center stage.
Banana Dream Drops:
2 1/2 cups of gluten-free flour (I use GF Mama's Coconut Blend Flour)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp xanthan gum
1/2 cup butter (I use Earth Balance to make these dairy free)
1 cup of sugar + 3/4 cup of sugar
1 cup of mashed ripe bananas (about three medium sized bananas)
1 cup semi-sweet or dairy-free chocolate chips
1 1/2 cups of gluten-free corn flakes crushed (I use these)
3/4 cup walnuts finely chopped
1 1/2 tsp cinnamon
Preheat oven to 375 degrees.
In a small bowl combine 3/4 cup of sugar, crushed cornflakes, walnuts, and cinnamon. Set aside.
In another bowl sift together the flour, baking powder, baking soda, salt, and xanthan gum. Set aside.
In a large mixing bowl, or stand mixer, begin to cream the butter and sugar by gradually adding the sugar. Add two eggs and cream well. Stir in the bananas. Add the flour mixture a little at a time. Mix well. Add the chocolate chips.
Drop a teaspoon sized ball of dough into the bowl of sugar, cornflakes, walnuts, and cinnamon. Roll to coat and shape into balls.
Bake on a greased cookie sheet for 12-15 minutes.
These cookies are absolutely the best gluten-free cookies we have made. If you like a soft cookie and you like bananas and chocolate, give this recipe a try. They freeze well too!
I have been noticing a trend at our house since I have begun making these cookies. No one touches the last three bananas of the bunch. Once they are overly ripe someone suggests that they are only good for cookies. Hmmmm.....I wonder...