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Banana Cookies

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If you like banana bread, this is a great cookie recipe to try.  Instead of eating a whole piece of bread, just have a couple of banana cookies.  Same satisfaction and great taste for a quick snack. In case you are wondering why the bananas in the picture are black, it is because sometimes I don’t eat all of my bananas when I should. They get pretty ripe and so I put them in the freezer and they turn black.  I get them out for recipes such as these. Just let them thaw on the counter for about 1/2 hour.

Gather Up:

  • 4 or 5 ripe bananas
  • 1 1/2 cups of almond flour
  • 1 1/2 cups of coconut flour
  • 3 eggs
  • 2 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 1 1/2 teaspoon of cinnamon
  • 2 teaspoons of vanilla
  • 1/4 cup dextrose
  • 1/8 cup of milk or water*
  • 1/2 cup chopped walnuts (optional)

Preheat oven to 325 degrees.  Mix all ingredients together except milk (*this is only needed if mixture of all other ingredients is fairly dry).  Stir in nuts ( I didn’t use any nuts today).  Roll dough into balls and flatten on cookie sheet.   Bake for approximately 15 minutes.  They will turn slightly golden.  Makes about 30 cookies.


Banana Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 10
Ingredients
  • 4 or 5 ripe bananas
  • 1½ cups of almond flour
  • 1½ cups of coconut flour
  • 3 eggs
  • 2 teaspoons of baking powder
  • ¼ teaspoon of salt
  • 1½ teaspoon of cinnamon
  • 2 teaspoons of vanilla
  • ¼ cup dextrose
  • ⅛ cup of milk or water*
  • ½ cup chopped walnuts (optional)
Instructions
  1. Preheat oven to 325 degrees.
  2. Mix all ingredients together except milk (*this is only needed if mixture of all other ingredients is fairly dry).
  3. Stir in nuts.
  4. Roll dough into balls and flatten on cookie sheet.
  5. Bake for approximately 15 minutes. They will turn slightly golden. Makes about 30 cookies.

 

  1. Allison says:

    What else could I use instead of dextrose? We can’t and won’t eat corn sugar in any form.

    Thank you

    • Karen says:

      Please be aware that even though the dextrose is derived from corn, there is no corn whatsoever in it. It is pure glucose.

  2. Allison says:

    But it IS still a corn sugar. Just like HFCS isn’t technically corn, it’s made from corn, therefore legally the FDA claims it as “All Natural”.

    When I said we can’t and won’t eat corn sugar in any form, it’s because my 5yr old son has major temper tantrums when he consumes it. Over the last 8-12 months, we’ve realized he shouldn’t be eating gluten as well. So we have to stay away from gluten & corn sugar in all forms. This means we cannot have Fructose, Dextrose or Glucose.

    Would honey be okay for this recipe or do you think it would make these cookies too moist?

    • Casey says:

      I’m going to apologize in advance – this may get a little “geek.” There may be a little confusion brewing here, so hopefully I can clarify a little without going overboard.

      Fructose and Glucose are both monosaccharides (simple sugars), with Galactose being the other known simple sugar (not often encountered except in dairy). They are the basic sugars from which all other sugars and carbohydrates we encounter are derived (such as sucrose, lactose, starch, etc). They may be derived from many sources, and are present in varying ratios and chemical compositions naturally in every food we consume from pineapples to lemons to sweet potatoes to honey to broccoli – even meat. Fructose is known by a more common name as “fruit sugar” because it is present in all fruits (usually at a ratio around 3:1 with glucose). Dextrose is merely glucose – specifically D-glucose (a molecular designation specific to the only form of glucose that is present in nature). It is a name given to differentiate from the other molecular form, perhaps because it rolls off the tongue easier than “D-glucose.”

      Any complex sugar/starch/carbohydrate we intake is first broken down to the individual simple sugars (fructose, glucose, or galactose), and is then processed by the metabolism for use in the body. The issue is that the two primary sugars are processed differently. Glucose is the essential fuel for every cell in our body (actually nearly all biological organisms). It is transported into the body along several paths, and undergoes several processes in different parts of the body to fuel the brain, provide energy to build and power muscle, and to burn fat. A person could spend the better part of their life learning all of the ways glucose is used, but it is simplest to say that everything our bodies do is fueled by glucose in some way. Fructose, however, can only be processed in the liver with very little benefit and then essentially flushed down the tubes. But not before it has caused our insulin levels to rise (inducing resistance if continued long-term), has out-competed the transport molecules that also must carry beneficial glucose to our cells, has elevated our triglycerides, and has wasted energy (and added “mileage” to the liver) in the process.

      Of course, this doesn’t mean that we should be eating pure glucose and nothing else. We need more than simply fuel – and our bodies actually adapt to being able to generate glucose out of other complex molecules when necessitated by our varied diets. It is arguably more healthy for us to access it this way in the long term, because it also keeps our body adapted to using as much as possible from our food sources (in short high-output situations, a little extra straight glucose is of benefit). That’s part of the scientific support for the Paleo/Primal diets and lifestyles, pre- and post-workout nutrition, and all other sorts of nutritional science, and there are a lot of much better-researched and scientific-based sites and people out there with information on those topics. We try to keep this site as a source for recipes, and will defer to others when the techincal “geek speek” becomes more necessary to delve into the “how and why.”

      Simple fructose has a much higher “sweetness” level per unit compared to simple glucose (roughly 2-1/4 times). This is why it is such a highly-used product in modern processed foods – a manufacturer can use substantially less fructose to produce a level of sweetness in their foods (which is also used to hide or offset the obscenely high levels of sodium, chemical preservatives, etc) and can save money in the process. That is part of why the industry developed things like HFCS (there were also tax and subsidy reasons) – which starts with simple corn syrup (derived from a combination of corn and corn husk starch) that is primarily glucose, and is then subjected to an enzymatic reaction to convert some of the glucose to the sweeter fructose (typically resulting in a 55% fructose/45% glucose mix for sweetener use).

      To state you must avoid fructose, dextrose, or glucose would be inaccurate. The honey is composed of fructose and glucose (more fructose than regular table sugar in fact). Even the sweetness of the bananas is a result of a fructose-glucose mix. Any “sweeteners” we use like applesauce or dates are also sweet because of that combination of fructose and glucose. Any fruits you consume contain both.

      It sounds like you’re on the right track already by identifying part of what causes the tantrums in your son…I might just dig a little deeper to try to identify more specifically what the underlying components are. Understandably, the issue may be in the source of the dextrose, which is usually the starch derived from corn husks (not the grain, but still a part of the plant). Those with highly sensitive corn allergies can have reactions to corn-derived dextrose because in any form of processing it is not possible to produce a 100% pure end product. That said, if the source of your concern is an allergic reaction to corn, I would recommend doing some searching for published lists of known corn allergens such as this one. Of course, in the case of a corn allergy, there is also a high likelihood you would be experiencing similar problems to a whole host of items that are non-sweetener based as well.

      If the behavior is solely exhibited as a result of sweeteners but not from other corn-based exposures (from lists of known allergens), there is a possibility it may simply be the fructose alone (causing elevated insulin, systemic inflammation, general biological unrest), or combined with similar cellular-level problems from gluten exposure, etc. As I touched on above, fructose in the body isn’t doing it any favors…but glucose is necessary. There are a lot of anecdotal statements online linking high fructose intake with aggressive or tantrum behavior in kids. I haven’t looked long or far enough for scientific studies, but it there may be some. It might not hurt to simply try a strictly-controlled low fructose intake for a few weeks (all other factors remaining the same) and see how he does.

      So, to get back to the original question – within the limits of avoiding fructose and glucose at all costs, there is no realistic alternative. However, if the underlying problem is a corn allergy, then perhaps simply adding another banana would work. Or you could try honey, but use about half as much and eliminate the added 1/8 cup of liquid. If the underlying problem is fructose malabsorption or other affects of unnaturally elevated fructose intake (i.e. more than would be seen in our genetic predisposition), then dextrose is likely the better option and I’d also watch how many and how often I was serving fruit in any form, and rather focus on snacks from “sweeter” tasting veggies like carrots, bell peppers, and the like.

      Hope this helps…

  3. Allison says:

    I understand the break down of sugars and such. No one ever believes us that our son has these issues with corn sugars unless they see his behaviors for themselves. It’s rather frustrating. He does fine with honey, fruit and cane sugars. From doing an elimination diet with him, and much research on sugars added to foods in the USA, my husband and I have learned that most of the time when the words Glucose, Dextrose or Fructose are added to labels, it comes from corn. Those are only some of the names that corn sugars/alcohols are called.

    I don’t know why he reacts to corn sugars and not other forms, but he does. I have taken him to a highly recommended allergy doctor and because my son didn’t react to a skin test, I was basically told he doesn’t have the issues I say he does. It’s not a physical skin reaction he gets, rather an emotional out rage. All we know is that when he eats corn sugars, he reacts horribly. This all started when he was 18 months old. Life is so much nicer in the over 2 years since we’ve taken corn sugar out of our diet.

    I will try this recipe with either half the honey or banana like you suggested. I will get back to you on how it turned out.

    Thanks

  4. slowmiles says:

    Casey, I think you should draw up the explanation in cartoon form. Doesn’t Galactose sound like a really awesome super hero name?

  5. Made these tonight and they were delicious, thank you! I used a little less than a 1/4 cup of honey for sweetener and it worked out just fine. Also added some shredded coconut and 3 dark chocolate chips per cookie (the perfect amount, IMO).
    I don’t think I’ve eaten a single banana since going Primal, but I was starting to crave something baked with it. I found this recipe in the nick of time. 🙂

  6. Karen says:

    Hooray!! I will have to try it next time with 3 Chocolate Chips each! 🙂

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