Day 6 of 12 Days of Gluten Free Cookies is here – can you believe we are halfway through? If you have been around for the first few recipes of this series then you know exactly what I am about to say, but just in case you are new to the 12 Days madness here are a few things you should know…
- All of the recipes in this series are gluten free and vegetarian, some are vegan, and some are dairy free too. If you have a dietary restriction some of the recipes may just be a simple substitution away from fitting into your diet. So, please check the recipes before deciding that a cookie is not for you and if you have questions leave me a comment. I am here for you!!
- I used King Arthur Flour – gluten free multi-purpose flourfor all of the cookies in this series. Why? First, I am not affiliated with King Arthur Flour in any way, I simply wanted to make sure that all of the ingredients I used for these cookies were easy to find. Second, I know that custom blending flours can be intimidating so for now we are going to stick with something easy. The holiday’s are stressful enough without making cookies complicated.
Say hello to “Banana Bread” Chocolate Chip Cookies! If banana bread and chocolate chip cookies got together and had a love child this would be it. Hungry yet? Banana bread just might be my favorite type of quick bread and chocolate chip cookies, well they are just a classic. Why not put them together?
To say I am obsessed with the combination of chocolate and bananas would be an understatement. I have shared Banana Chocolate Chip Muffins, Chunky Monkey Smoothies, and even an addictive Chunky Monkey Popcorn Mix on B&B, but in real life this flavor combo shows up in our kitchen as often as once a week. Seriously, I have even been known to dip a spoonful of peanut butter into a bowl of chocolate chips then swipe it all onto banana chip and call it lunch. Don’t knock it until you have tried it!!
I do suggest baking these cookies on lighter colored baking sheets instead of darker ones – On the lighter pans the cookies spread out evenly and were a beautiful golden brown while on darker pans the cookies didn’t spread very much and were a few shades past golden towards brown once the cookie was baked through.
- 1 cup gluten free all-free all purpose flour
- 1/2 cup blanched almond flour
- 1 teaspoon Kosher salt
- 1/2 teaspoon baking soda
- 3/4 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup mashed ripe banana
- 1 cup gluten free rolled oats
- 1 cup Enjoy Life chocolate chips
- 1/2 cup coarsely chopped toasted walnuts
- Preheat the oven to 375°F and line 2 baking sheets with parchment paper. Set aside.
- In a small bowl whisk together both flours, salt, and baking soda.
- Combine the butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce the speed to low and add the egg and vanilla; mix well to incorporate. Mix in the banana. Add the flour mixture all at one time and mix until just combined. Gently fold in the oats, chocolate chips, and walnuts.
- Using a 1 1/2-inch cookie scoop , drop the dough into the prepared baking sheets about 2 inches apart. Bake, rotating the pans halfway through, until golden brown and just set. Approximately 12-13 minutes. When done baking allow the cookies to cool for at least 5 minutes on the sheet pans on wire racks before transferring the cookies to the racks to cool completely. Cookies can be stored in an airtight container for up to 2 days.
Adapted from Martha Stewart