We’ve grown up with the “as American as apple pie” saying.  Not to shame the best pie ever (I love you apple pie, yes I do), but I have always felt that nothing feels like home, more than a chocolate chip cookie.  The chocolate chip cookie, a staple in many households growing up, as well as today.  This cookie is the most sold and consumed cookie on the planet.  I for one have become a chocolate chip cookie snob, admittingly.  The buttery, brown sugary dough, the chocolate…to bake or not to bake and just eat…well, that is the ultimate question.  *Umm…Sarah…what’s up with the title?  It says “bananas”*

One of my other favorite cookies, is the wholesome classic of the oatmeal raisin cookie.  A slightly sweeter cookie with oats and dried fruit.  This was something I would find at my grandparents house.  A cookie that was soft and chewy, with a hint of cinnamon, and juicy raisins.  Who doesn’t love raisins??  Okay, okay….a lot of people.

When I was little, I loved oatmeal with raisins and bananas.  To this day, I will slice a banana into hot cereals, like Cream of Rice or oatmeal.  Then it hit me!!!!  Duh, why not make a cookie with all my favorite things.  *Sorry Julie Andrews, a few of my favorite things just won’t do here*

*Chocolate chips…the food of the cocoa Gods*

This cookie recipe was created a long time ago, one of my first.  I took a traditional oatmeal cookie recipe, replaced the raisins with chocolate chips, removed the shortening and replaced it with butter and two ripe bananas.  Voila!!!  The Banana Oatmeal Chocolate Chip Cookie.  Now I have made the chip-less version a lot, as I like empty cookies…no fillers, just dough.  This cookie has many healthier options, and did I say it tastes amazing???  Well it does!

*Bananas and oatmeal…every cookies dream!*

How does someone, take something so cookie perfect, and make it better?  We, as in me and the mouse in my pocket, decided to take my favorite cookie, and make it…..  *Thank you, thank you.  I’ll be here all week*

I am a moderate gluten consumer.  Having an autoimmune condition for over 25 years, has left me with many a food item no longer in my realm of consumption.  Naturally I would want to take something so near and dear to me and make it so that I can consume as many as I want!  *Just kidding, gluten-free doesn’t mean super healthy*

Gluten Free baking is technically difficult and takes a lot of trial and error.  You’ll read things like “must use Xanthan Gum or Guar Gum”, as you’ll need a binding agent that you’ll lose with swapping out the flours.  Well…in some cases you do.  Cookies for me, not a need.  I have found ingredients such as an extra egg to work great.  Also, ground up flax or chia seeds.  Equal parts of these grounds seeds separately, will equal the same amount needed of Xanthan Gum.  This will also take the cookie to an ultimate nutrient high!

“What about taste?”  Flax seed and chia seeds are not very strong in flavor, so I found that it made no difference in the flavor of some of the baked goods I’ve used them in.  For this cookie we stuck with the additional egg, as with gluten-free oats, they are still super absorbent and will hold in the moisture just as good as Xanthan Gum or seed powder.

This is also a dough, that once incorporated, must refrigerate for hours for best results.  Time allows the gluten-free flours, oats, and other ingredients to marinade.  You will have a great tasting cookie, that is not dry and crumbly.  Great banana flavor with a cinnamon backing.  Between this combination and the chocolatey goodness throughout, this cookie is light and delicious!  You’ll feel guilty at first for loving them so much….or maybe you are the Cookie Monster and you live for the cookie, but are glad to have a healthier choice.  Either way, this cookie will be in your home someday and you’ll definitely say, “That’s Bananas!”

*Recipe not available until cookbook release*