GF BANANA (CHOCOLATE CHIP) COOKIES

By beagarth on August 16, 2011 • ( 0 )

Another gluten free recipe

by Bea Garth

Blend the following ingredients in a blender:

2 ripe bananas

1 large peeled, sliced white potato or equivalent peeled, sliced yam (½ of a small sized yam)

½ cup water

½ cup maple syrup

1 cup oil (safflower or sunflower are best)

Put blended ingredients into a large mixing bowl and then whisk in the following ingredients one at a time until smoothly mixed:

2 eggs

1 ½ tsp. xanthan gum

2 tbsp. arrowroot powder (or ½ cup tapioca powder)

1 tsp. salt

1 ½ tsp baking soda

1 ½ cup cane sugar

Meanwhile start pre-heating oven: 350 degrees F.

Then add in the dry flours a cup at a time, mixing well with a large spoon:

2 cups sorghum flour

1 cup garbanzo flour

3 cups brown rice flour

Then add in the gluten free chocolate chips (one10 oz. bag), using a large spoon until well distributed–Or alternatively don’t add the chocolate chips, maybe add nothing extra, or put in some sunflower seeds or chopped almonds or walnuts?

Drop dough using a heaped tablespoon onto a pre-oiled pan and then bake at 350 degrees F. for roughly 12 minutes for each round of cookies.

Note: This makes lots of cookies! You might want to halve the recipe. The reason I didn’t is that I wanted to use up the package of gluten free chocolate chips all at once, rather than have my bf nibble away at them. You can keep the unused dough in a covered container in the fridge for almost a week until ready to bake–just let it set out a while to warm up a little.

Enjoy!