Ain’t she a beaut’?
My mom has been making this chocolate chip cookie recipe for like, always. It’s perfect. Just the right combination of sweet and salty, with a nice chewy texture. The cookie is a delight, although maybe not as health conscious as one would like. So I set out to duplicate it, without the gluten and refined sugar. I must say, I nailed it!
If you haven’t baked with gluten-free flour before, here’s your chance! It’s really pretty straight forward. If you have a personal favorite GF flour combination, you could try substituting it. This combination is one I like. It’s got a mellow flavor and is easy on the ole’ wallet. I find the taste of straight Almond Flour to be a bit overpowering. Am I the only one that feels this way? Plus, that stuff is pricey!
This recipe makes 2 dozen cookies and they do contain calories, so maybe share them with the ones you love? Or don’t. I mean, you deserve them.
1 c. Gluten-Free Oat Flour
1/2 c. Almond Flour
1/2 c. Arrowroot Starch
1/2 c. Sorghum Flour
1 tsp. Baking Powder (I prefer aluminum free)
1 tsp. Baking Soda
1/2 tsp. Sea Salt
2 Tbsp. Flax Seed
1 c. Butter, softened
2 Medium sized ripened Bananas
1 c. Coconut Sugar or other sweetener
2 tsp. Vanilla
2 1/2 c. Gluten-Free Oats
1 Package Dark Chocolate Chips or Chocolate Pieces
Pre-heat oven to 335 degrees. Line two cookie sheets with parchment paper. Whisk together Oat Flour, Almond Flour, Arrowroot Starch, Sorghum Flour, Baking Powder, Baking Soda, Sea Salt and Flax Seed. Smash up bananas with a fork. In a separate bowl, combine bananas with softened (not melted) Butter, Coconut Sugar, Eggs, and Vanilla. Slowly add dry ingredients to wet ingredients. Do not over mix. Once barely combined, add Oats and Chocolate Chips. Bake for 12-14 minutes. Then, enjoy.