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.