Measure up some Banana Chocolate Chip Cookies!

 It's Monday Folks! Whether we want it to be or not! haha

I have been sick all weekend and am still only halfway here. So this will be short and quick! I just wanted to share this great cookie recipe! I have had these cookies since I was a kid. Banana Chocolate Chip cookies! They are soft and a more cake-like cookie. BUT I tweaked them to be GF and allergy freindly this past week and you could hardly tell the difference!

The pic is the allergy friendly ones. When you make them with the regular recipe, the coloring will be much lighter, almost white like. The coconut sugar I used in the ones above is a brown color though, thus the color change. 

I'll post the recipe as the regular version and then show the substitutions I made if you want it GF and/or allergy friendly too.

Banana Chocolate Chip Cookies

2/3 cup shortening (I used palm expressed shortening)

2/3 cup sugar (I used Organic Coconut palm sugar)

2 eggs 

2 1/2 cup flour (I used GF flour in these kinds: 1/2 c potato starch, 1/2 c white rice flour, 1 c sweet sorghum flour, 1/2 c millet flour and 1 tsp xanthum gum)

2 tsp baking powder

2/3 cp bananas (about 2-3 ripe)

1/2 cup evap milk (I used almond milk)

1 tsp vanilla

1/2 tsp salt

1/4 tsp baking soda

Blend shortening, sugar, and eggs. Add the bananas, milk, and vanilla. Add dry ingredients and bake for about 9 min at 375 degrees. 

We love them! And this was the first time I have used the coconut palm sugar and I loved it! Love the flavor so much more than stevia! And it didn't change the consistency of the batter like honey and agave nectar can.

And one more quick share...found these GF donuts in the freezer section of a local grocery store and they really are good! My hubby loves them! (Hard to find this stuff for him.)

Hope you have a great week and have fun in the kitchen!