Cookies sans gluten façon pain aux bananes et pépites de chocolat

Ingrédients

• 1 cup gluten-free flour blend, (with xanthan gum)
• 1/2 cup almond flour, (blanched, finely ground)
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 3/4 cup butter, (softened to just below room temperature)
• 1/2 cup granulated sugar
• 1/2 cup coconut sugar, (or brown sugar)
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1/2 cup mashed ripe banana
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 cup rolled oats, (gluten-free)
• 1 cup chocolate chips
• 1/2 cup walnuts, (roughly chopped)

Préparation

1. 1

   Preheat the oven to 350°F. and line two baking sheets with silicone liners or parchment paper.

2. 2

   Whisk the dry ingredients in a bowl and set aside.

3. 3

   In the bowl of a stand mixer (or with a hand-held electric mixer) beat the softened butter. Add both types of sugar and beat until fluffy.

4. 4

   Add the egg and vanilla extract and beat, then add the mashed banana.

5. 5

   Add the whisked dry ingredients and beat just until combined. Don't overbeat.

6. 6

   Fold in the rolled oats, chocolate chips and coarsely chopped walnuts.

7. 7

   Use a small cookie scoop (or drop the dough by spoonfuls) on the prepared baking sheets, spacing the cookies 2 inches apart.

8. 8

   Bake for 11 - 13 minutes or until edges are beginning to become brown and crispy and the tops are golden brown.

9. 9

   Remove from the oven and let stand on the baking sheet for 5 minutes before carefully transferring to a wire cooling rack.

10. 10

    Cool completely before storing in an airtight container.