Gluten-Free Oatmeal Chocolate Chip Cookies
User Reviews
5
Gluten-Free Oatmeal Chocolate Chip Cookies
Description
This cookie recipe uses mashed bananas for moisture and sweetness, mixed with peanut butter and gluten-free oats to create a dense, chewy texture. Chocolate chips add bursts of sweetness, and the oats provide structure replacing gluten.
Batter is scooped into balls and pressed slightly before baking. Smaller cookies bake in about 8-10 minutes, while larger ones need around 16-18 minutes. The finished cookies have lightly browned edges with a firm center.
Optional substitutions include using pumpkin puree or applesauce instead of bananas, with extra oats added. Chocolate chips can be swapped for nuts or dried fruits to change flavor profiles. These cookies can be stored refrigerated or frozen for later enjoyment.
Adding 1-2 tablespoons of light brown sugar can adjust sweetness if desired.Drizzling melted chocolate or Nutella over cooled cookies creates a decorative finish.Allow raisins to soak and dry before adding to soften them and add sweetness.Ensure ingredients are well combined for even texture.
Ingredients
- 4 ½ banana 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, large
- ¾ cup peanut butter SUBSTITUTION: Crunchy peanut butter or tahini, smooth
- 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.
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
- Store cookies in an airtight container in the fridge for 4-5 days or freeze for up to 2 months; bring to room temperature before serving.
- Adjust sweetness by adding 1-2 tablespoons of light brown sugar or a sugar substitute.
- Optional drizzle of melted chocolate or Nutella after baking adds extra flavor and presentation.
- Soak raisins before adding to soften and intensify sweetness if substituting for chocolate chips.
- Use a cookie scoop or ice cream scoop to form cookies; small cookies bake faster than larger ones.
- Cookies are done when edges are lightly browned and centers are set.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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