I am super proud of these cookies because I was able to recreate my old favorites in a version that is not only safe for Evan, but healthier, too! These cookies are not your typical chocolate chip, but are more like little morsels of banana chocolate chip bread/muffins. In fact, when Evan tried these, he said “It’s a muffin!” which, from him, is a huge compliment. These cookies are also quick and easy, which is always a plus, too!
Banana Chocolate Chip Cookies
1¼ c. brown rice flour (200g)
1¼ c. gluten-free oat flour (150g)
1 tsp. baking soda
1 tsp. baking powder
3 large ripe bananas
⅜ c. canola oil
⅜ c. pure maple syrup
½ tsp. vanilla
1 c. Enjoy Life mini chocolate chips (175g)
In a large bowl, combine the first four ingredients. Then in a blender, pureé the next four, until smooth. Pour the wet ingredients from the blender into the bowl and mix until well-combined. Stir in chocolate chips.
Drop cookies onto baking sheet by the tablespoon. Bake for 10 minutes at 350° and cool on wire racks.
Note: My original NOT-allergy-friendly cookie recipe was from Gooseberry Patch Family Favorites and I worked from that and then borrowed from the recipe for Banana Coconut Chocolate Chip Cookies from Clean Food by Terry Walters. Also, this recipe makes about 45 cookies. Yum!
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