Description
Delicious and wholesome gluten-free banana oat cookies made with mashed ripe bananas, almond flour, and natural sweeteners. These easy-to-make cookies combine the heartiness of oats with the sweetness of maple syrup and chocolate chips for a perfect healthy snack or dessert.
Ingredients
Wet Ingredients
- 2 large overripe bananas, mashed
- 1 egg
- 1 teaspoon vanilla extract
- ¼ cup maple syrup
Dry Ingredients
- 2 ½ cups gluten-free quick oats
- ½ cup almond flour
- 1 tablespoon ground flax
- 1 teaspoon cinnamon
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup chocolate chips
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Whisk wet ingredients: In a medium-sized mixing bowl, whisk together the mashed bananas, egg, vanilla extract, and maple syrup until smooth and thoroughly combined.
- Add dry ingredients: Stir in the gluten-free quick oats, almond flour, ground flaxseed, cinnamon, baking soda, and salt. Mix until all the ingredients are fully incorporated.
- Incorporate chocolate chips: Gently fold in the chocolate chips into the cookie dough for bursts of sweet chocolate in every bite.
- Portion cookies: Using a cookie scoop or tablespoon, scoop approximately 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing them evenly. Flatten each cookie slightly as they won’t spread much during baking.
- Bake: Bake the cookies at 350°F for 13 to 15 minutes until they are set and lightly golden on the edges.
- Cool and enjoy: Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Serve and enjoy!
Notes
- Ensure bananas are very ripe for natural sweetness and moisture.
- Use gluten-free oats to keep the recipe completely gluten-free.
- Ground flaxseed adds fiber and helps bind the dough as a healthy alternative to additional eggs.
- You can substitute almond flour with oat flour if desired, adjusting moisture as needed.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a vegan version, replace the egg with a flax egg (1 tablespoon ground flax + 3 tablespoons water, let sit).
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
