Gluten-Free Oatmeal Chocolate Chip Cookies
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5.0
24 reviews
Excellent
Gluten-Free Oatmeal Chocolate Chip Cookies
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These Gluten-Free Oatmeal Chocolate Chip Cookies are made in less than 30 minutes with only 4 ingredients: oats, peanut butter, mashed bananas, and chocolate chip. They are SOFT and CHEWY, making a healthy breakfast, snack, or dessert!
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Ingredients
- 4 ½ large bananas , mashed. SUBSTITUTIONS: If you prefer, you can replace them with 1 ¾ cups pumpkin puree or applesauce and add 1-2 tablespoons of light brown sugar. But make sure to add an extra ½ cup of oats to the recipe. NOTE: The bananas are already naturally sweet, but if you have a sweet tooth, add 1-2 tablespoons of light brown sugar to this recipe.
- ¾ cup smooth peanut butter SUBSTITUTION: Crunchy peanut butter or tahini.
- 3 cups rolled oats (or quick oats). Make sure the oats are certified gluten-free! SUBSTITUTION: Quinoa flakes or buckwheat flakes.
- ½ cup chocolate chips dark, bittersweet. or milk chocolate. For making this recipe dairy-free or vegan, use vegan chocolate. SUBSTITUTION: chopped nuts, coconut flakes, dried cranberries, or raisins.
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Instructions
- Preheat oven to 350 degrees F(180 degrees C(. Line a large cookie sheet with parchment paper and reserve.
- In a large mixing bowl, mash bananas well and then stir in peanut butter and oats until homogeneous. Fold in chocolate chips.
- Using either a cookie scoop (for small cookies) or an ice cream scoop (for large cookies), scoop batter and roll into balls using slightly wet hands. Place onto lined baking sheet. No need to space them very far apart!
- Lightly press them into a cookie shape. Then bake for about 8-10 minutes (if small) or 16-18 minutes (if large). Transfer the baking sheet to a rack and let them cool for at least 5-10 minutes.
Notes
- STORAGE: You can make these oatmeal cookies ahead, bake them, let them cool, and store them in a sealable freezer bag (with most of the air removed) or an airtight container in the fridge for up to 4-5 days. Freeze them for up to 2 months! Let come to room temperature before serving.
- STORAGE:
- Pro tips:
- Pro tips:
- SWEETNESS: Of course, you may add a couple of tablespoons of white or brown sugar, or monk fruit/stevia to the cookie batter if you prefer.
- GARNISH: You may also drizzle cookies with melted chocolate or Nutella after baking and cooling. It's up to you!
- Make sure to mix the ingredients very well.
- Although you can use a cookie scoop to make them small (it yields about 36 cookies) and bake for about 8-10 minutes, I prefer to use an ice cream scoop to make mine big and chubby (it yields about 13 cookies) and bake for 16-18 minutes.
- There is no need to place cookies much apart before baking because they won't rise or spread that much.
- They’re done when the edges are lightly browned and the center looks sturdy and set.
- If you prefer raisins instead of chocolate chips, soak the raisins in warm water for about 10 minutes and blot dry before adding to the cookie batter. It'll make them plump and soft! Raisins will add sweetness!
Nutrition Information
Show Details
Calories
232kcal
(12%)
Carbohydrates
29g
(10%)
Protein
7g
(14%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Sodium
77mg
(3%)
Potassium
354mg
(10%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
26IU
(1%)
Vitamin C
4mg
(4%)
Calcium
39mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 13cookies
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 29g | 10% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Sodium | 77mg | 3% |
| Potassium | 354mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 26IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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