Gelatin as an egg substitute
I’ve been experimenting with gelatin as an egg substitute for about a year, since I posted my Chewy Ginger Cookies. I love those cookies, but they contain ground sunflower seeds which don’t agree with my digestive tract. Also, I prefer not to bake with nut/seed flours due to their anti-nutrient properties.
This recipe is also partly inspired by Jennifer’s Silky Banana Bread Bites, which also use gelatin instead of eggs. I was also inspired by the guest post I shared two weeks ago for autoimmune paleo lemon cookies that also feature a gelatin egg substitute.
These not-too-sweet cookies provide a welcomed treat on a very restricted diet such as the Autoimmune Paleo Protocol, which I follow and recommend. I know how much of a comfort it is to eat any type of baked good on this healing protocol!
About the ingredients
Gelatin – Gelatin acts as the binder in this recipe and provides the chewy texture. You must use gelatin, another egg substitute will not work as I designed this recipe specifically around the gelatin. I prefer to use this gelatin from grassfed cows. Due to its amino acid profile, gelatin is uniquely healthful and supports balanced hormones (read about the benefits of gelatin here).
Coconut flour – I’ve said it before and I’ll say it again – coconut flour is my favorite flour! This grain free flour absorbs a considerable amount of liquid, so only a small amount of the flour is required in this recipe.
Arrowroot flour – A small amount of arrowroot flour, also called arrowroot powder, helps bind the cookies and keeps them from getting too sticky. I’ve made the recipe without the arrowroot flour before and it works okay, but the texture is not as good.
- 2 medium well-spotted bananas, mashed (about ¾ cup mashed)
- 2 Tbs. water for a not-very-sweet cookie OR 2 Tbs. maple syrup
- 2 Tbs. dry gelatin, I like this grassfed gelatin
- 30 grams (1/4 cup) coconut flour - use a kitchen scale for the most accurate measurement
- ½ tsp. cinnamon
- 2 tsp. arrowroot flour, which you can find here
- Preheat the oven to 350 and line two baking sheets with parchment paper.
- Stir together the mashed bananas, dry gelatin and water OR maple syrup in a bowl. Let sit for 5 minutes. Stir in the remaining ingredients. Let sit for another 5 minutes.
- Roll the dough into balls and flatten into ¼ inch thick cookies. Bake for 20-25 minutes, until golden around the edges.
- Cool at least 30 minutes before removing cookies from the parchment-lined baking sheets (otherwise, the cookies will tear).
- These chewy cookies are best consumed the day they are made however you can store them in an air-tight container at room temperature for a day or so.