I tend to daydream about food, recipes, desserts, pretty much anything edible and how and when I can create and recreate them. On Friday I envisioned a “weekend in-kitchen creating session” that included pies, cakes,bacon jam, preserves, all kinds of things. Then reality set in and I realized that I have a life, family and responsibilities, as well as the need to sleep as well as a limited food budget. So I ended up only making one thing, these Gluten-Free Pecan Banana Drop Cookies.
It all started when one of my friends shared a recipe with me on a Facebook post when I posted about needing to bake something to use my ripe bananas. I decided to modify the original recipe for a couple of reasons. 1. I didn’t have all of the ingredients on hand. And 2. I benefit from a low gluten, better yet, a gluten-free diet. I have, in recent past, tried a Paleo diet and a Gluten Free diet with great success. It is hard for me to stay true to either diet but my body definitely let’s me know when I have gone overboard with sugar and wheat and other things my body doesn’t really like but my taste buds adore.
This is my inspiration recipe:
THANKS GRET BARKER!!!!
I do plan to make the original recipe in the near future. But for now I really like this gluten-free version I came up with. I replaced the flour with a Gluten-free baking mix, substituted for the shortening, since I did not have any, and I added brown sugar. Here is my version. I hope you like it!!
- 1 cup white granulated sugar
- 1/4 cup dark brown sugar
- 2/3 cup unsalted butter, softened
- 1 tsp vanilla extract
- 2 eggs
- 4 very ripe bananas, mashed
- 2 1/4 cup of a Gluten-Free Baking mix (I used Arrowhead Mills Gluten Free All Purpose Baking Mix, pictured below)
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 cup finely chopped pecans (I put my pecans in my Nutribullet so they were VERY finely ground. My family tends to not care for things with nuts so with this one they don’t realize they are eating them)
- 1/4 cup granulated sugar
- 1/2 tsp cinnamon
The cinnamon sugar on top before baking is optional only because I forgot to sprinkle on one batch and I think I actually like that batch the best.
In your mixing bowl or the bowl of your stand mixer:
- Cream sugars and butter together until light and fluffy
- add vanilla
- add eggs one at a time, mixing well after each
In a separate bowl:
- Combine baking mix, baking powder, salt, and baking soda
- Add to creamed mixture
- Stir in nuts
- Chill dough for 30 minutes.
- Drop spoonfuls 2 inches apart on to cookie sheet. (I use Silpat non-stick baking mats. If you don’t have that then either grease your cookie sheet or use parchment paper).
- Combine the sugar and cinnamon and sprinkle over cookies
- Bake at 350 degrees for about 10 minutes
Since I knew I was not going to bake all of the cookie dough today I did not chill the dough in the bowl. Instead I spread the dough out onto waxed paper in a shape of a log and wrapped it prior to chilling. When I was ready to bake I simple slice the amount of cookies I wanted to bake then re-wrapped the dough. I also double wrapped in plastic wrap to store a few days in the refrigerator or I can also pop it into the freezer for linger storage.
I believe the reason why I preferred the batch that I forgot the cinnamon sugar topping is because a gluten-free baking mix gives a slightly different texture than white flour. The cinnamon sugar added to the slightly grainy texture that these kind of mixes can have. But both versions came out delicious!