Vickys Banana Loaf Cookies, Gluten, Dairy, Egg & Soy-Free

• 170 grams (3/4 cup) softened butter / sunflower spread
• 120 grams (1/2 cup packed) light brown sugar
• 100 grams granulated sugar
• 60 ml coconut milk
• 1 1/2 tsp vanilla extract
• 1 medium banana and 1 small banana, well mashed
• 140 grams (1 cup) plain / gluten-free flour
• 80 grams (1 cup) rolled oats
• 56 grams (1/2 cup) ground almonds
• 1 tsp baking soda / bicarb
• 1/4 tsp xanthan gum if using gf flour
• 1/2 tsp ground cinnamon
• 100 grams (3/4 cup) plain chocolate chips

1. Preheat the oven to gas 4 / 180C / 375F and line 2 large baking sheets with parchment paper
2. Cream the butter and sugars until light and fluffy
3. Add in the milk, vanilla and mashed banana.
4. It'll look curdled but don't worry.
5. Mix well
6. Mix in the flour, oats, ground almonds, baking soda and cinnamon (and xanthan gum if using) until combined
7. Fold in the chocolate chips
8. Take tablespoons of the mixture and place on the baking sheets 2 inches apart
9. Bake for 10 - 14 minutes until golden and set
10. Let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely
11. Will keep well in an airtight container for a couple of days

butter, light brown sugar, sugar, coconut milk, vanilla, banana, flour, rolled oats, ground almonds, baking soda bicarb, xanthan, ground cinnamon, chocolate chips

Taken from cookpad.com/us/recipes/340052-vickys-banana-loaf-cookies-gluten-dairy-egg-soy-free (may not work)