* Most flours (all purpose, gluten-free, etc.) should work for this recipe, with the exception of oat flour. Out flour will make the cookies chewy and less cookie-like, sO I cannot recommend using it.
** Make sure your bananas are brown and spotty for the sweetest cookies!
*** Can sub regular cane sugar for the coconut sugar, but keep in mind that the cookies will no longer be refined-sugar free.
**** I use Lily’s Sweets Chocolate Chips for almost all my recipes, but I actually recently fount that the Semisweet chips by the “O Organics” brand at Vons grocery stores are dairy free, so that’s what I used in this recipe. The Semisweet Trader Joe’s brand chips (but NOT the chunks) are dairy-free as well, as are many other commonly found grocery store brands…just check the labels! 🙂