Enjoy Life Mega Chunks and Banana Oatmeal Mega Chunk Cookies

I was so excited when I heard about Enjoy Life's new Mega Chunks, but then I couldn't find them in my local store. Then Enjoy Life contacted me and asked if I would like to review them and I said oh yes, yes! For the record, they also sent me a bag of their new chocolate granola to review. It tastes wonderful! I've always enjoyed the flavors of Enjoy Life granolas, but I have a problem with the texture. I am not a crunchy person, and they are definitely harder than oat based granolas. However, if you are the kind of person who loves snacking on corn nuts, like my mother, then you should definitely give it a try. Now back to the Mega Chunks. They are wonderful little chocolate chunks, about the size of half a Tootsie Roll, and have so much potential that I had a hard time deciding what to do with them first (besides eating them straight out of the bag, which we also did). Remember, they are free of all top 8 allergens, Kosher, and have no trans fats or artificial ingredients...not to mention delicious! Meanwhile, I had a brown banana calling my name and two girls in need of cookies, so was born the banana oatmeal chocolate chunk cookie. :)

BANANA OATMEAL MEGA CHUNK COOKIES:
1/2 c Gluten free oat flour
1/2 c Sorghum flour
1/8 c Potato starch
1/8 c Tapioca starch
1/4 t Xanthan gum
1/2 t Baking soda
1 t Salt
1 t Cinnamon
3/4 c Dairy free margarine (or Spectrum Shortening for soy free)
1 c Brown sugar
1 1/2 c Pureed bananas
1 t Gluten Free vanilla extract
3 c Gluten free rolled oats
About 20 -25 pieces of Enjoy Life Mega Chunks

Preheat oven to 350 degrees. Lay parchment paper on a cookie sheet.
Whisk together oat flour, sorghum flour, potato starch, tapioca starch, xanthan gum, baking soda, salt, and cinnamon, and set aside. Cream together margarine and brown sugar. Add vanilla and banana. Mix well, scraping sides and bottom of bowl to make sure all margarine is incorporated. Blend in the flour mix. Add oats, and stir for 1 more minute.
Drop cookies on parchment lined cookie sheet by large tablespoons (or using a small spring action ice cream scoop like I did). Press one Mega Chunk deep into the center of each cookie (they tend to rise back out a bit when baking).
Bake for 8 to 10 minutes. Allow to cool for about 5 minutes before transferring to a cooling rack. The chocolate chunks take about an hour to harden back up, so if you are going to be stacking your cookies for storage, you may want to refrigerate them for a few minutes first.
These cookies were really delicious, and possibly bordering on healthy. I can't wait to try another recipe with this chocolate...maybe the blondie recipe on the back of the bag. Yum!