Ingredients
Scale
- 2 sticks butter (alternative DF butter will work too), softened
- 2 large egg yolks, room temperature eggs
- 2 cups gluten free flour blend (I used King Arthur)
- 1 box chocolate pudding mix
- 2 Tbsp. cocao powder
- 1 tsp. flake salt
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1 cup crushed vanilla wafers (used 2 dozen Kinnikinic)
- 2/3 cup coconut or packed light brown sugar
- 1/3 cup cane sugar
- 1/2 cup, very ripe banana, (it’s ok if it’s a little more), mashed
- 1 1/2 tsp. vanilla extract
- 1 cup salted caramel chips from Lily’s
- 1 cup dark chocolate chips
- 1/2 cup white chocolate chips
- Optional: 1/2 cup chopped nuts
Instructions
- Pre-heat oven to 350-degrees
- Prepare cookie sheets with parchment paper
- Place butter and egg yolks into mixing bowl using a hand mixer or a bowl of your stand mixer. Blend until creamy.
- Add in sugars and beat until combined and creamy about 1 minute. Add mashed banana and vanilla extract. And blend together. Might look a little curdled, that’s OK.
- In a medium bowl combine all the dry ingredients together and mix (flours, pudding, chocolate cocoa, baking soda and powder)
- In a baggie, lightly crush all the vanilla cookies into chunks using a rolling pin or pot
- Add the flour mixture into the egg mixture on STIR setting, just to combine.
- Fold in the crushed cookies and chocolate chips until all is thoroughly combined.
- Using a small ice cream scoop dipped in hot water or a tablespoon, dropping them onto parchment lined baking sheets.
- Roll cookies into a ball and flatten them.
- Place in pre-heated 350-degree oven for 7 minutes. Turn the cookie sheets and continu cooking for about 5 minutes more.
- Transfer cookies to a cooling rack.
- Reuse parchment paper until all cookies have been cooked.
- Store cooled cookies in an airtight container. They will stay moist and yummy for at least 4 days…
- Cookies dough can be made ahead or bake half and store the rest in an air tight covered container. Bake as desired.
- Prep Time: 5 minutes
- Cook Time: 7 minutes