Oatmeal Pecan Walnut Chocolate Chip Gluten Free Cookies

While the title is a mouthful, the cookies are a mouthful of AWESOMENESS. I'm constantly disappointed with the commercial gluten free cookies that are available (not that I eat a lot of them), as they tend to be dry, dense or both. These turned out really fantasically. Light fluffy, chewy, great texture and body. The oatmeal was a perfect addition to add umphf to the cookie and the peanut flour gives it hints of a peanut butter cookie. Of course, you can't go wrong with chocolate, pecans, walnuts and coconut. I'll be demoing this recipe with other flour mixes besides Pamela's but have really found that the sorghum base in that flour lends itself to a great chewy cookie (or any bake good for that matter).

Blend

1.5 cups packed brown sugar

3/4 cup butter softened

+

4 medium ripe bananas

2 eggs

Mix together the dry ingredients:

1.5 cups peanut flour

1.5 cups almond meal

3 cups pamela's baking mix

1.5 tsp baking soda

1T cinnamon

1/2 tsp nutmeg

1 tsp salt

Add dry to wet and combine then add the following a bit at a time. Use a splash of almond milk should the mix be a tad dry.

1.5 c dark chocolate chips

1 cup chopped walnuts

1 cup chopped pecans

1 cup coconut

3 cups oatmeal

(almond milk)

Scoop by heaping tablespoonfuls onto lightly greased cooking sheet with some good spacing.

Bake at 375 for 14 minutes.

ENJOY!!!

(As I made rather large cookies and baked at 5500 feet be mindful to watch them while cooking)