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Breakfast Banana Cookie Sandwich (Grain, Gluten, Sugar, Oil Free)


Grain, Gluten, Sugar, Oil Free Banana Cookies
Breakfast Banana Cookie Sandwich (Grain, Gluten, Sugar, Oil Free)

Today, I was in the kitchen creating a few new recipes and this recipe came out so good. I love cooking and baking but I'm not a big fan of recipes that involve too much labour and take so long to make. I'm a simple kind of girl and I love to work with minimum ingredients. This Banana cookie sandwich is so quick to make. With only 5 ingredients and in just 17 minutes you got yourself a delicious breakfast or snack that will satisfy your tooth and your little ones.

Banana, almond flour, potato starch, vanilla, baking powder
Ingredients

Grain, Gluten, Sugar, Oil Free Breakfast cookie
Breakfast Banana Cookie Sandwich (Grain, Gluten, Sugar, Oil Free)

This Banana Cookie Sandwich is gluten free, grain free, no sugar, no oil. Yes, that’s right! You might wonder how good they can be if it doesn’t have all the traditional ingredients but believe me, they are still very sweet and delicious, you guys. The key to this recipe is very ripe bananas, it's a must. That's what gives you the natural sweetness without adding any other process sugars. I like to keep it as natural and healthy as possible but making sure that it's still delicious.


Let me know in the comments if you make it, would love to hear what you think of it.


Breakfast Banana Cookie Sandwich (Grain, Gluten, Sugar, Oil Free)

Yield: 4 to 5 sandwiches

Prep time: 5 min

Bake time: 12 min

Total time: 17 min

Ingredients:

  • 3 ripe bananas (brown banana are best for this recipe)

  • 1 tsp vanilla extract

  • 1 cup almond flour

  • ½ cup potato starch

  • 1 tsp baking powder

Direction:

  1. Preheat the oven to 350 F. Line the baking tray with parchment paper so nothing sticks.

  2. In the large glass bowl mash 3 ripe bananas until creamy and smooth, add 1 tsp vanilla extract and mix well. Now, add 1 cup almond flour, ½ cup potato starch and 1 tsp baking powder and mix until well combined.

  3. Use ¼ of a cup and scoop the batter onto the parchment paper. This will spread just a little so make sure they are about 3 to 4 inches wide.

  4. Bake for 10 min then flip them and bake for an additional 2 min. Once done, let them cool down.

  5. Serve with your favorite jam or ice-cream or nut butter.

Tip:

Stores well in the fridge for up to 4 days. Freezer friendly for up to 2 weeks.


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