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While I’m a huge fan of elimination diets like the Auotimmune Protocol (AIP, also known as Autoimmune Paleo), they can definitely be difficult to stick to. I always miss having the option for a dessert item. Even further, it’s a challenge to find an AIP cookie recipe that doesn’t also include gelatin. These AIP Vegan Cranberry Banana Cookies are a perfect little treat when you’re looking for something that is vegan, paleo and allergen-free.
Could you just use a real banana to sub in for the flour here? Kind of, I mean, you can use a real banana, but the proportions of everything else would change drastically. I like the banana flour because it’s shelf stable, so you can keep it on hand. Banana flour also doesn’t contain much sugar, as it’s made from unripened bananas, and is full of resistant starch. Resistant starch isn’t digested by our bodies, and instead makes it all the way down to our intestines, where it feeds the microbiome. Because of this, it’s also great for blood sugar control.
This isn’t my first time baking with banana flour, but it’s definitely the first time I’ve actually made something that tastes good. Have you ever used banana flour? What did you think?
Notes on Baking AIP Vegan Banana Cranberry Breakfast Cookies
- I once read a blog post saying that banana flour doesn’t taste like bananas in baked goods – that was a lie. You will 100% taste the banana.
- Depending on the shape of your cookies, it should take between 15-18 minutes for these to cook. 15 minutes if they’re spread out a bit more, and 18 minutes if you’re like me and just like to plop some cookie dough on the pan in a giant lump.
- You can really use any type of dried berry here. I recommend trying to find some that either have no added sugar, or are sweetened with juice.
- You can make these smaller, but will need to adjust the baking time accordingly!
- Why “Breakfast Cookies?” These just have kind of a breakfasty feel to them, between the cinnamon and the banana.
These AIP Vegan Banana Cranberry Cookies are a perfect, easy sweet treat for when you just feel like a cookie. They're AIP compliant, so nut free, gluten free, grain free, soy free, dairy free, egg free and vegan (no gelatin)!
Ingredients
- 1 cup banana flour
- 1/2 cup softened coconut oil
- 1/4 cup maple syrup
- 1/2 cup dried cranberries or other berries
- 2 tbsp tapioca starch dissolved in 2 tbsp lukewarm water
- 1 tsp cinnamon
- pinch of salt
Instructions
- Preheat your oven to 350F.
- Mix together all ingredients and stir until everything is completely combined.
- Mix in cranberries until evenly distributed.
- Scoop the dough out onto a baking tray lined with parchment paper. They don't really spread too much, though they will smooth out a little, so don't worry too much about forming perfect cookies.
- Bake for about 15-18 minutes (checking for done-ness), then remove from the oven and let cool.
- Enjoy!
Very nice recipe, thanks! I always have green banana flour on hand because my favorite AIP waffles are made with it. I was looking for a cookie recipe to use dried cranberries and came across this and almost clicked away when it mentioned banana. I don’t have any fresh bananas and every banana anything recipe is real bananas. So I was really excited to see another use for the green banana flour!
Hi Sue 😊 can you please share your waffle recipe? I just got diagnosed with autoimmune disease hashimoto and I am trying to start with a AIP diet but I really gonna miss my oatmeal banana bread so maybe I can replace it with your Waffles