Banana Oatmeal Chocolate Chip Cookies: Gluten Free version

I just read over my last post. So much for posting next week. How about next year?! Better late then never I guess. My little guy has officially been gluten free for a year now. Wow, where does the time go? We have had ups and downs but overall he is doing so much better than he was before we cut out gluten.
Over the past year I have learned a lot about different grains for baking and though I don't do as much baking now that my son is gluten free, I have come across some delicious recipes and we are finding our groove. If I talked to someone who is just starting on their gluten free journey, my words of wisdom would be, "be patient. It gets easier!"
So, with that said I wanted to share my first gluten free recipe that I created myself! Well, kind of. I mostly copied an old beloved cookie recipe that my mom used to make and I love. They are my favorite banana chocolate chip cookies and they are just as good wheatless as they were with wheat.
First though, a note about gluten free flour mixes. I like to mix up my own flours, partly because I like to think it might be a bit cheaper, but mostly because I like to think my homemade mixes are a bit more nutritious then what you would find on the shelf in the grocery store. They also have more flavor. My favorite mix for baking cookies I found over at frugalfarmwife.com. Here is a link to her mix.* I like this one because it is 2/3 whole grains to 1/3 starch. Most GF baking recommends using more starch (like 50%starch) for your baking to turn out light and tasty. While that does work out really well for baking so does this mix and it's a bit healthier.
So without further ado, here is the recipe:

Banana Oatmeal Chocolate Chip Cookies: Gluten Free

1/4 cup butter

1/4 cup coconut oil

1/2 cup sugar

1 egg

1 1/2 cups gluten free flour blend* (1 part corn flour, 1 part brown rice flour, 1 part corn starch)

1/2 tsp. baking soda

1/2 tsp. Xantham gum

1 tsp. Salt

1 tsp. Cinnamon

1/4 tsp. all spice (or nutmeg)

1 3/4 cup gluten free rolled oats (I used Bob's Red Mill)

1 cup mashed ripe bananas (I use 1-3 large ones, depending on how many are going bad on my counter)

1 cup chocolate chips

Preheat oven to 375. Cream together the butter, oil, sugar, and egg with a hand mixer. Add the flour, soda, xantham gum, salt, cinnamon, all spice, and oats (I don't do this in a separate bowl. I don't like washing dishes. I just dump it all in and it's always worked out fine). Mix again with hand mixer until blended fairly well. Peel the bananas and throw them on top and then mix once again with the hand mixer. This should give you the consistency of thick banana bread type stuff. You could probably bake it in a loaf pan and call it banana bread, but who would want to do that when you could now add the chocolate chips and make cookies? After mixing in the chocolate chips, drop by spoonfuls on to a lightly greased cookie sheet (I do 24 per sheet) and bake for about 12 min. or until the bottoms are light brown and slightly crispy.

Enjoy!