Spiced-up bananas and rum are an amazing flavour combination that really puts you in the festive mood. We started on the path toward making rum balls but at some point turned left instead of right and wound up arriving at this amazingly buttery, fluffy cookie. If you’re the type to really get into the decorating spirit, add your very own personal touch by topping with the optional frosting.
Ingredients
- 1¾ cups Bob’s Red Mill gluten-free all-purpose flour
- 1½ teaspoons gluten-free baking powder
- ½ teaspoon xanthan gum
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon baking soda
- ½ cup mashed ripe banana (1 to 2 freckled bananas)
- ¼ cup canola oil
- ¾ cup organic sugar
- 2 tablespoons dark rum
- 1 tablespoon organic blackstrap molasses
- 1½ teaspoons vanilla extract
Frosting (Optional)
How to Make It
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, sift together the flour, baking powder, xanthan gum, salt, cinnamon, nutmeg, and baking soda. Whisk to combine.
- In a small bowl, thoroughly whisk the banana with the oil. Whisk in the sugar, rum, molasses, and vanilla. Pour the wet ingredients into the dry ingredients and mix well using a spatula.
- With clean hands, roll lumps of cookie dough into golf-ball-size pieces. Do not flatten. Place each ball on the prepared baking sheets about 2 inches apart.
- Bake for 10 minutes, or until golden brown and puffy. Cool for 20 minutes before transferring to a cooling rack. For the Frosting (if using)
- Cream the butter using a hand mixer or fork. Slowly add the sugar until the mixture is quite stiff. Add the milk and rum, mixing quickly. Add more sugar or milk as needed for a somewhat firm consistency. Drizzle the frosting on the cookies and decorate using coloured sugar, coconut, or nutmeg. Let frosting set before serving.
