100g lactose free butter at room temperature
50g mashed ripe banana
1 tsp vanilla extract
100g light soft brown sugar
½ tsp grated orange zest
150g gluten free flour
¼ tsp salt
1 tsp gluten free baking powder
100g rolled oats
1 tsp mixed spice
For the topping
1 orange juice
3 tbsp icing sugar
Heat oven to 180C/160C fan/gas 4. Cream the lactose free butter and sugar together until well blended and smooth.
Gradually beat in the banana, mixed spice, vanilla extract and egg. Add the zest. Mix well with a wooden spoon until thoroughly blended.
In a large bowl, mix the gluten free flour, salt, gluten free baking powder and oats.
Stir the dry ingredients into the wet and mix thoroughly until a thick dough is formed.
Line a baking sheet with parchment. Drop heaped tbsps onto the sheet, leaving a 5cm (2in) space around each one, and press down lightly. Bake for 15-20 mins until lightly browned. Cool.
Mix the orange juice with the icing sugar, drizzle the mixture over the cooled cookies.
Recipe adapted from: Good Food