Adapted from Karina's Banana Cookie recipe. I changed the flours used and added liquid to make a softer, fluffier cookie (she says hers is crisp on the outside, so if you prefer that to a moist & chewy cookie, go for hers). I hate nuts in cookies, so I subbed for chocolate! :D These are obviously gluten free, and could easily be made vegan by substituting soy or almond milk for the 2 tablespoons of regular milk, using egg replacers instead of eggs, and opting out of the chocolate chips or finding a vegan version of those, as well.
1/2 cup of olive oil
2 tablespoons milk (if you are making these vegan, almond or soy would be fine)
2 bananas, previously mashed into a puree (I defrosted 2 overripe frozen bananas, they were easy to mash with a fork)
1/2 - 2/3 cup of applesauce, depending on how moist you want your cookies to be!
Add 1 cup of gluten free oats, set aside to soften.
In a seperate bowl, whisk together:
1 1/3 cup of brown rice flour
2/3 cup of coconut flour
1/3 cup of tapioca starch
1 teaspoon xantham gum
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1 1/2 cups of brown sugar
1 teaspoon sea salt
1/2 teaspoon cinnamon
2/3 cup of chocolate chips (could use vegan version if you wish)
Slowly mix wet and dry ingredients; chill dough for 1 hour.
Before the hour is up, preheat oven to 375.
Bake on a cookie sheet lined with parchment paper. I made big cookies, and still got 30 or so! Cook for about 20 minutes, then enjoy with some hot tea.