GF Cookies

Banana or apple (Chocolate Chip) Cookies
Another gluten free recipe

by Bea Garth

Blend the following ingredients in a blender:

2 ripe bananas or one to two large apples chopped

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

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 (optional if you use yam or sweet potato–though you could use ground up chia seed instead if cookies don’t adhere enough)

2 tbsp. arrowroot powder (or ½ cup tapioca powder) (or you can just use two tablespoons of ground up flax seed or chia instead–just stir in and let sit in the wet ingredients above so its adhering properties will be enhanced)

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 coconut flakes (sugar free and without preservatives) and another 2 chopped up apples (this time not blended)?
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–or freeze it if you have a histamine/amine sensitivity–just let it set out a while to warm up a little. Or bake them all and freeze what you don’t use by wrapping each cookie in cellophane and then put in a bag or large plastic container in the freezer.
Enjoy!