These gluten-free Banana Chocolate Chip Cookies are one of the very best possible ways to use ripe bananas. They might even become your favorite new chocolate chip cookies!
Yield: 4 dozen.
Reader Michelle used a flax gel egg successfully. Combine 1 tbsp flax meal and 3 tbsp water and let sit for 5 to 10 minutes to thicken before adding to the recipe in place of the egg. She said that the resulting cookies were "absolutely amazing." I believe that a chia gel egg would work (use ground chia seed in place of flax meal as noted above), but have not personally tried that or heard back yet from any readers who have.
The original recipe called for using an electric mixer. At the end, stirring the mixture will be similar to stirring bread due to its thickness and how it pulls away from the sides of the bowl. While I have a KitchenAid and occasionally use it, I really prefer mixing with a wooden spoon whenever possible. I think it helps maintain arm strength (I switch arms while stirring) and I just like the physical act of stirring and taking my time making a recipe.
In addition, I think using a mixer makes cookies too uniform, too fine, like store-bought cookies and not chewy enough. These cookies will stay moist. In fact, you don't want to keep them in an airtight container like you do other gluten-free baked goods. If you do, they will get too moist and fall apart. I place mine in a tin, with waxed paper between the layers, and leave off the lid. I use my favorite gluten-free all-purpose flour mix that I make ahead and then measure out per recipe.
Adapted from the recipe provided from my friend (source unknown)
Recipe by gfe--gluten free easily at https://glutenfreeeasily.com/going-bananas/