Growing up, we had this aunt, Tia Mamie, who was really more like a Grandma to us, especially since she was my mother's aunt and my grandmother's sister. (My grandmother was overseas so we only saw her the two times we travelled to visit.)

Tia Mamie would make these little chocolate chip cookies that were nothing like any others I’ve had. They were small and on the drier side. Not in a bad way at all, just different. They were something I looked forward to when we went there for visits. My mom would bake her cookies the same way, using the same recipe. Well, when I whipped up these gluten-free, egg-free cookies for my kiddos, I had no idea I would be re-living sweet old memories!

If you’ve followed my posts, you know of Wildstyle’s allergies and sensitivities, and personal preferences (aka picky tendencies) that add another layer to the scientific experiments that happen in my kitchen to create the simple everyday baked goods that most take for granted.

Yesterday, we’d had a rough day. I couldn’t put my finger on it, but there were tantrums and whining and tears… and that was just me! Lol- no, just kidding, no tears this time…although the tantrums and whining of the children may have rubbed off on me a bit, but I digress. So, I decided we needed cookies. Yes, NEEDED! Don't judge. You don't know how rare of an occurrence that is 'round these parts!

I dug around and came up with a rough sketch of a recipe I thought might hold together and then they caught my eye. A couple browned bananas just lying there, starting to stink up the place with their ripeness. Now, Wildstyle is NOT a fan of banana bread, but these cookies would be sweeter than bread and with chocolate chips? Well, it was worth a try and what a hit!

The first batch came out a bit gooey, but the kids and the hubby simply said they tasted like warm cookie dough and ate the whole pan! Seriously! Before I could even get a photo! Here’s the proof!

But, the second batch, well, I left them in an additional 5 minutes and they came out, not just done, but somewhat dry, and without the falling-apart crumbly mess that usually happens with egg-less goods! And so very reminiscent of the chocolate chip cookies of my childhood! The banana was noticeable, but it wasn’t the front-runner. The coconut sugar, vanilla and mini-chocolate chips really did shine. And the whole family loved them! They were super-dunkable, unlike most of the crumbly creations I'd made lately.

Wildstyle said it felt like a real cookie. All this mama needs is a little smile from my sweet girl to keep me going, searching, experimenting, researching, often way past my bedtime to find these precious moments for her.

And for me, I was 5 years old again, digging toys our of a toybox that was kept in a closet near the front door. Seeing Duke, their faithful dog laying near the recliner. Hearing Tia Mamie's voice in my ear the day my parents swung by Mamie's on the way to the ER because I had fallen on wet cement, smacking my head and gone blind for the few minutes that seemed like eternity (that's another post coming).

So, when you bake these, keep my notes in mind. If you want a more tender cookie, then take them out just when they’re starting to brown. If you prefer a firmer texture let them get a little more golden throughout. And of course, size matters, I made mine using a rounded soupspoon, so maybe 2 Tbsp worth of dough for each?

Crowbarmama’s GF Egg-free Chocolate Chip Cookies (with Banana playing back-up)

• ½ c butter softened
• ¾ c coconut sugar
• ¼ organic sugar
• 2 over-ripe bananas
• 2 flax “eggs” (2 Tbsp Flax mixed with 6 Tbsp warm water)
• 2 tsp vanilla
• 2 c GF flour (I used 1/3 c almond and 1/3 cassava and the rest Namaste GF blend)
• 1 tsp baking soda
• 1 tsp baking powder (I added this by mistake, but the recipe worked well, so I’m leaving it in!)
• 1 tsp Himalayan salt
• 1 ½ cups mini chocolate chips

1. Preheat oven to 375. Prepare flax eggs by whisking the flax into warm water in a cup. Set aside.
2. In large bowl, whisk the flour, baking soda & baking powder.
3. Place the bananas, flax eggs, vanilla, butter and salt in the blender and blend well. Then add sugar and blend well again.
4. Pour wet ingredients into dry and stir well.
5. Add chocolate chips.
6. Bake at 375 for 10-15 minutes, checking at 10 minutes.

I chose @Crowbarmama as a handle because I believe in doing the best you can with what you have on hand. The crowbar is a multi-purpose tool. You’ll notice my photography is a bit rough, my grammar is not the most polished, but as a homeschooling, homesteading mama of 4, if I waited to take my photos until the light was perfect or re-edited my posts a 5th time ( I shoot for 3 drafts), I would never get a post out!

Don’t sweat the small stuff, just Crowbar it!

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