3/4 Cup Brown Rice Flour
1/2 Cup Tapioca Flour
1/4 Cup Sorghum Flour
1 1/4 Tsp Xanthan Gum
1 Tsp Baking Soda
1/2 Tsp Salt
1/4 Tsp Ground Cinnamon
3 Cups Gluten Free Rolled Oats
8 Ounces Semi-Sweet Chocolate Chunks
3 Medium-Sized Overly Ripe Bananas, mashed
1 Cup Raw Sugar
8 Tbsp Softened Butter
2 Eggs At Room Temperature, beaten
1 Tsp Vanilla Extract
Preheat your oven to 325° F. Line two rimmed baking sheets with parchment paper.
Add all dry ingredients in a large bowl and whisk to combine well. Add butter and mix until it is incorporated throughout (I prefer to use freshly washed hands. The butter will simply moisten the mix, it won’t be enough for the dough to hold together yet). Add mashed bananas, eggs, and vanilla and mix until well combined. Add the chocolate chips and mix just enough to distribute them evenly throughout the dough.
Drop the dough by rounded tablespoons on prepared baking sheets, about 2 inches apart. Using the back of a spoon, lightly flatten the cookies to approx. 1/2 an inch. Bake in oven for 12-15 minutes, or until cookies are lightly golden with browned edges. They will be very soft to the touch. Remove from the oven and allow the cookies to cool on the baking sheet until firm (about 10-15 minutes). Transfer to wire rack to cool completely.