This is a similar recipe to one I posted a month and a half ago – the banana walnut chocolate chunk breakfast cookies – which I vehemently adored, so I had to recreate while on vacation. Here I used gluten free flour, regular chocolate chips, nixed the walnuts and used a bit more banana. Verdict is still FANtastic.
- 1.5 cups gluten free flour
- 1 tsp sea salt
- 1/2 tsp baking soda
- 3/4 cup unsalted butter, room temp.
- 1 cup coconut sugar
- 1 large egg
- 1.5 tsp vanilla extract
- 2 small ripe bananas, mashed
- 1 cup old fashioned oats
- 1/2 cup chocolate chips
Preheat oven to 375 degrees F. Line two cookie sheets with parchment paper.
Combine the first 3 ingredients in a bowl and set aside.
In a large bowl, combine the butter and sugar using a rubber spatula, as best you can. Add the egg, vanilla and combine all. Mix in the banana and then the flour mixture. Fold in the oats and lastly the chocolate chips.
Using an ice cream scoop, drop small balls onto your cookie sheets. Leave room in between – they do spread.
Bake for 12 minutes or until they begin to turn light brown.
Yields 30 cookies.