Banana Walnut Chocolate Chunk Cookies.

This is one of my very favorite cookie recipes from an old Martha Stewart magazine...I have noted my changes in red.  Because I can't have dairy right now, I used applesauce, but they are better with butter. 

Banana Walnut Chocolate Chunk Cookies

Yield: Makes about 3 dozen

Ingredients

1 and 1/2 cups gluten free flour

teaspoon coarse salt

1/2 teaspoon baking soda

3/4 cup (1 1/2 sticks) unsalted butter, softened (I used applesauce as a dairy free alternative)

1/2 cup granulated sugar

1/2 cup packed light-brown sugar

1 large egg

1 1/2 teaspoons pure vanilla extract

1/2 cup mashed ripe banana (about 1 large)

1 cup old-fashioned rolled oats

8 ounces semisweet chocolate, coarsely chopped into 1/4-inch chunks or chocolate chips

1/2 cup coarsely chopped walnuts (about 2 ounces), toasted or pecans

 1 T. ground flax seed



Method

1. Preheat oven to 375 degrees. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter or applesauce and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and walnuts.

2. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.