Banana Oatmeal Chocolate Chip Cookies
 
Prep Time
Cook Time
Total Time
 
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Yield: 2½ dozen cookies
Ingredients
  • 1 cup gluten-free all purpose flour
  • 1 teaspoon cinnamon
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅛ teaspoon nutmeg
  • ¼ cup coconut oil (or butter), softened
  • ⅓ cup coconut (or brown) sugar
  • 2 ripe bananas, mashed
  • 1 teaspoon vanilla
  • 1 large egg
  • 1 cup gluten-free rolled oats
  • ½ cup chocolate chips
Instructions
  1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or silicone liners.
  2. In a small bowl, sift together flour, baking soda, salt and spices.
  3. Add coconut oil and sugar to a larger bowl, and combine using a hand mixer. Then add in the mashed banana, and mix well. Finally, add in the egg and vanilla, and mix one last time.
  4. Once batter is combined, fold in oats and chocolate chips. Chill dough 5-10 minutes (see Notes).
  5. Drop dough by the tablespoon onto the prepared cookie sheets, spacing 1-2 inches apart. Cook 9-11 minutes or until cookies appear to be browning at the edges.
  6. Cool 5-10 minutes on a wire rack. Store cookies in an airtight container for no more than 3 days or in the fridge up to 5 days.
Notes / Variations
DAIRY FREE: use dairy-free chocolate chips; my favorite DF brand is Enjoy Life.

If your dough is sticky, I recommend chilling it for 5-10 minutes before rolling & baking; this also keeps the cookies from spreading. Alternatively, I throw my bananas in the fridge about an hour beforehand -- then, when you mix them into the dough, it has a similar effect and you likely won't even need to chill your dough.

Feel free to replace the chocolate chips with walnuts (if you're into that kind of thing).
Nutrition Information
Serving Size: 1 cookie Calories: 54 Fat: 1.3g Saturated Fat: 0.7g Carbohydrates: 10.6g Sugar: 6.4g Sodium: 53mg Fiber: 0.5g Protein: 0.8g
Recipe by Confessions of a Midnight Baker at https://www.confessionsofamidnightbaker.com/banana-oatmeal-chocolate-chip-cookies/