Shrimp & Banana Cookies

4th August 2019
Blog post

I was wandering around my parents garden centre, looking for inspiration and I came across the sweets section… the shrimp and bananas were calling my name… I never guessed they’d be gluten & dairy free but I had a quick check anyway and hooraaaahhh :)!!!!

My first thought was to put them into a cookie and it works a treat!! The sweets go all gooey like smores & the flavour is insane.

Dooo itttttttt!

Shrimp & Banana Cookies

Gluten, dairy free supermarket style cookies with gooey centres and crunchy outsides. The sweets on top will melt – like smores. Delish!!


  • 315 grams plain flour
  • 120 grams Stork – comes in block - wrapped in paper
  • 90 grams caster sugar
  • 110 grams light brown sugar
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 egg
  • 1 packet gluten, dairy free Shrimp and Bananas - mine are the brand "Bon Bon"


  • Melt the butter in a frying pan on a very very low heat or microwave. Don't let it boil.
  • Pour the butter into a mixing bowl with caster and light brown sugar and mix with a wooden spoon/spatula until fully combined. Should take about a minute.
  • Crack the egg into the same bowl. Mix together until just combined. Set aside.
  • Put the flour, salt and baking powder into another bowl. Stir with a spoon so that its all evenly mixed together.
  • Add the flour to butter/sugar mixture & stir until fully combined. Note – It will look like a lot of flour! Keep stirring and it’ll all come together. Promise!
  • Cover with cling film and place into the fridge for at least an hour
  • Remove from the fridge and divide into 14 balls – about meatball size. If you’re making apple pie cookies, add small cubes of apple to each ball (I go for about 5 cubes in each). The mixture should not be sticky at this stage.
  • What to do if it is sticky – rub a bit more flour into the mix until it feels like the stickiness has gone away. I suggest 1tbsp of flour at a time. Return to the fridge for another 10mins to firm up and start this step again!
  • Place onto baking parchment on a baking tray, leaving lots of room around them. Put into the oven for 10mins at 175oC until the edges are browning but the middles are still gooey
  • QUICKLY remove from the oven, push in some shrimps and bananas and return to the oven for 3-4mins.
  • Leave to cool on the baking tray for at least 10-15mins before attempting to move them – they are VERY fragile when warm but they harden up once they start to cool.


Butter Substitute: Dairy is probably the toughest substitution in any baking recipe. I’ve tried a couple of different options (spreadable butters, lard, etand the best thing for this recipe is “Stork”. Its a slab of butter, not the spreadable tub & only costs 80p in most supermarkets.
You can keep the cookie dough mixture in the fridge for up to 7 days – some say it actually gets better with age too as the flavours develop!
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