These great cookies are gluten-free, vegan, and are also incredibly delicious. If following a strict gluten-free lifestyle, be sure that your baking powder is gluten-free, as some varieties contain trace amounts of gluten.
i use coconut oil in place of the canola, and 1/3 cup sugar..... the cookies are soooooo yummy...... i make these over and over and over ... my kids 5 and 7 make them with me often..... they LOVE them!!!! ty soooo uch for this recipe
Read Moreit's a tasty cookie that ill def make again. i made a few modifications, used AP flour, did have granulated and half brown sugar, half veg oil and have apple butter, reg semi sweet choc chips and a bit more banana than called for. nothin major, just used what i had, its all on my blog: http://minameenah.blogspot.com/2010/06/cookies-and-then-cookies-corrected-to.html
Read MoreReally tasty! Definitely has a "cakey" texture (not crispy/crunchy at all) but the flavor is really good. Don't leave out the banana -- it's a key ingredient. They even taste good reheated for a few seconds in the microwave after being frozen. A friend has already asked for the recipe. Yum.
Read MoreThese were delicious! I used regular milk and chocolate chips, and it was difficult for me not to eat the whole batch on the first day....I instead spread them out over 3 days. I can't wait to make these again!!
Read MoreI liked this recipe. It clearly has great versatility. You can add anything you want to them. I substituted quick oats because it was all I had, and I left out the banana. They turned out very cakey, but tasty with a good overall texture. My family liked them and I would make them again.
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