These cookies are a summary of most of my favorite fall flavors in one! I considered using an apple pie spice instead of the pumpkin spice, and I’m fairly certain that would be wonderful as well. These come together quickly, are chewy, and really very good.
preheat oven to 375 degrees.
1/2 cup granulated maple sugar (I use This.)
1 tsp. Kosher, Himalayan or sea salt
1/2 tsp. baking soda
1 tsp. Pumpkin spice
1/2 cup butter room temperature
1 1/2 C all purpose gluten free flour
1/4 cup cinnamon applesauce
One chia egg, or flax egg (To make a Chia egg, I ground Chia seed in a coffee bean grinder, and use 1 tablespoon mixed with 3 tablespoons water. If I use a flax egg, same procedure, and proportions.)
2 ripe bananas, completely smashed
1 3/4 cup gluten free oats (I use old fashioned)
1 cup chocolate chips (I use these.)
Blend flour, maple sugar, salt, baking soda, pumpkin spice, butter, and applesauce in a large bowl- I didn’t even need to take out my mixer, I just used a fork.
In a separate bowl, blend prepared chia or flax egg, the smashed bananas, and the oats. Let sit for ten minutes, to soften oats.
Add the banana oat mixture to your flour, butter and sugar mixture, it will come together quite nicely. Add chocolate chips, mix by hand.
I like to bake on large sheet pans covered with parchment paper, or a Silpat mat, for easy cleanup.
Drop dough by heaping teaspoonfuls onto parchment covered cookie sheets. Bake 12-14 minutes, until the cookies start to smell good, and get a get a bit of a golden color. I love how you know that your baked goods are almost done, when you can start to smell them baking in the oven. These cookies smell wonderful- just like autumn!
I use all organic ingredients as much as possible for the best quality results.
Happy Autumn, and happy baking.
– the Mint Pixie