Have you ever wondered how Santa flies to all the houses in the world, eating ever manor of sugar cookie, and doesn’t drop dead by the end of it? Sure, that’s one heck of a sugar rush, and I’m sure his sleigh has a coffee holder as well, but do the big guy a favor this year…give him something healthy!
These healthy butterscotch banana bread cookies are so tasty, they are gluten free, and they aren’t loaded up with all of the sugar of most holiday deserts. So do your New Year a favor, by starting right now!
Making the Butterscotch
I was surprised to find how easy it was to make butterscotch from scratch…and how delicious it is! This project gave me a whole new appreciation for the flavor. In fact, I made my husband pick up some vanilla ice cream on his way home, to drizzle the remaining butterscotch over (no, I’m not pregnant!)
- 4 tablespoons butter
- 1 cup brown sugar
- 3/4 cup heavy whipping cream
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- Melt the butter over low heat in a saucepan.
- Stir in brown sugar and continue stirring until melted together, about five minutes.
- Whisk in the heavy whipping cream and turn the heat up to low-medium heat, whisking for 5-10 minutes.
- Remove the butterscotch from from heat and stir in vanilla and salt.
- The butterscotch will get darker and thicker as it begins to cool. It should run off a spoon like thick syrup.
Making the Cookies
Prepare your food processor to get a work out for this cookie! I used it to do everything (wet and dry ingredients.) It’s nice when the mess can be contained in one bowl as well.
- 3 cups rolled oats (I used Red Mill Gluten Free)
- 1 cup Flour (I used Gluten Free Perfect Flour Blend)
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 egg
- 1 banana
- 1/4 cup maple syrup
- 1 cup butterscotch
- Heat oven to 350 degrees and line baking sheets with parchment paper.
- Put the rolled oats into food processor and grind into flour.
- Add ginger, cinnamon, and baking soda. Next add the flour.
- Set the dry ingredients aside in a large mixing bowl.
- Next blend the egg and banana together in the food processor or blender.
- Add the maple syrup, and continue blending.
- Mix the wet ingredients into the dry ingredients in the large mixing bowl.
- Finally, add in the butterscotch and mix well. Set the remaining butterscotch aside for the topping.
- Drop spoonfuls of the moist dough on the parchment paper, in rows, one inch apart.
- Cook on 350 degrees for 20 minutes, or until golden brown around the edges.
- Remove and allow to cool.
- Drizzle the remaining butterscotch syrup over each cookie.
- Serve warm or chilled. Store in the refrigerator.
Hopefully Santa won’t eat them all!