Best Gluten-Free Baking Recipes (Banana Oatmeal Cookies and More)
Healthy and delicious with a moist and chewy texture, this easy cookie recipe uses just 3 ingredients: ripe bananas, oats and chocolate chips. Perfect for snacking or even breakfast!
Servings: 12 cookies
Ingredients
- 2 large bananas ripe*
- 1 1/2 cup old-fashioned oats large oats
- 2/3 cup semisweet chocolate chips see note
Instructions
- Set the oven rack to the upper-middle position. Then preheat the oven to 350°F (177°C).
- Line a baking sheet with parchment paper or a nonstick baking mat and set aside.
- Peel the bananas and place on a large plate. Using a fork, mash them until smooth with no more lumps.
- Add the oats and mashed bananas to a medium-size bowl and mix well. If the mixture seems too wet, mix in a few more tablespoons of oats.
- Add the chocolate chips and stir to combine.
- Scoop one tablespoon of batter onto the baking sheet and flatten it to about ½-inch (12 mm) thick with your fingertips. Repeat for the rest of the batter, spacing the cookies an inch apart.
- Bake for 15 – 20 minutes until puffy.
- Remove from oven. Let the cookies cool for 5-10 minutes and then use a rigid spatula to remove to a wire rack to cool completely.
Notes
- *Look for ripe bananas with brown spots. If they’ve turned completely brown on the inside, they’re too ripe.
- Make it gluten-free: simply use gluten-free oats to avoid any risk of contamination from wheat.
- Make it sugar-free: simply use sugar-free chocolate chips instead of regular semisweet chocolate chips.
- Storage: Let the cookies cool completely and store in an airtight container at room temperature for up to 2 days. You can also freeze for up to 3 months in an airtight container with layers of parchment or wax paper in between to prevent sticking.