Banana Oatmeal Chocolate Chip Cookies {Gluten-Free, Dairy-Free}
Banana puree lends natural sweetness and moisture to these gooey oatmeal chocolate chip cookies. Soft banana, hearty oats, and tastes of dark chocolate fill every bite. Enjoy as a sweet treat or delicious snack.
Equipment
- Baking sheets
- Stand mixer or hand beater
Ingredients
- 1 cup brown rice flour
- 1 cup coconut sugar or 1/2 cup. See note
- ½ cup almond flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 large egg room temperature
- 1 cup mashed banana from about 2 large. Equals 230g to 255g on digital scale
- 1 teaspoon vanilla extract
- ½ cup coconut oil softened to room temperature
- 1 ½ cups gluten-free rolled oats
- 1 cup chocolate chips
Instructions
- In a large mixing bowl or bowl of a stand mixer, combine the brown rice flour, coconut sugar, almond flour, baking powder, baking soda, and sea salt. Stir until blended.
- In a separate mixing bowl, whisk together the egg, mashed banana, and vanilla extract until creamy.
- To the large bowl with the flour mixture, beat in the coconut oil until crumbly. While still beating on medium speed, add the egg and banana mixture, then add the oats. Fold in the chocolate chips. Chill the dough in the refrigerator for 1 to 3 hours.
- Once chilled, preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
- Use a cookie scoop or spoon to gather 1½ tablespoons of dough, rolling it into balls. Place the balls of dough on the baking sheet at least 2 inches apart. Use your fingers to slightly flatten. Bake for 10 to 12 minutes until golden brown. They might look undercooked in the middle, but the cookies will continue to firm as they cool. Allow the cookies to cool on the baking sheet, at least 1 hour. Store in the refrigerator.
Notes
I baked this recipe with both 1 cup and 1/2 cup of coconut sugar. See this post for more details