Banana Chocolate Chip Cookies

I always have extra ripened bananas sitting around ready to be used in recipes.  I buy to many and they ripen to quick!  

Here's a little twist on chocolate chip cookies.  Throw in some ripened bananas and you get a cake like banana flavored cookie. Yum!

Enjoy!

gluten free/vegan ......allergy free!

Banana Chocolate Chip Cookies:
parchment lined cookie sheet

1 1/2 Cups  Brown Rice Flour
1/4 Cup  White Rice Flour
1/2 Cup  Tapioca Starch
1/4 Cup  Potato Starch
1 tsp.  Xantham Gum
1 tsp.  Baking Soda
1/8 tsp.  Baking Powder
1/2 tsp.  Fine Sea Salt
1/2 tsp.  Ground Cinnamon
1/2 tsp.  Ground Nutmeg
1/2 Cup  Spectrum Shortening
1/4 Cup  Butter Substitute (I use Earth Balance Soy Free)
2 large   Bananas-mashed
1 TB  Egg Replacer mixed with 1/4 Cup  Milk Substitute
2 tsp.  Pure Vanilla Extract
1/4 Cup  Organic Granulated Sugar
1/2 Cup  Organic Brown Sugar or Coconut Palm Sugar
1 Cup  Enjoy Life Chocolate Chips (mini or chunks)

Preheat oven to 370 degrees.  Line cookie sheet with parchment paper.
In small bowl combine, brown rice flour, white rice flour, tapioca starch, potato starch, xantham gum, baking soda, baking powder, salt, cinnamon and nutmeg.  Set aside.
In large mixing bowl with paddle attachment cream; Spectrum, "butter" and sugars.  Add bananas, egg replacer mixture and vanilla and mix on low until combined well.  With mixer on low, slowly add in dry mixture.  Once combined stir in chocolate chips.  Spoon onto prepared baking sheet and flatten cookie dough with a wet spoon if desired.  Bake 10 minutes.  Let cool and enjoy!

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Also shared at: Fat Tuesday,Tasteful Tuesday Party,Gluten Free Wednesdays,Waste Not Want Not Wednesday,Allergy Free Wednesday,Gluten Free Fridays,Wellness Weekend,Heeling With Food Friday,Whole Food Friday