Oatmeal Banana Choc Chip Cookies (Gluten Free, Vegan, Refined Sugar Free)
AuthorNicole RanzolinCategoryRecipesDifficultyBeginnerPreheat oven to 180 degrees Celsius (350 Fahrenheit)
Mash bananas in a bowl until they are smooth and liquidy.
Add oil, salt, maple syrup and cinnamon. Stir to combine.
Add almond meal and oats. Stir to combine. If it seems a little too liquidy, add some more oats.
Stir in coconut and chocolate chips.
Scoop out cookies and place on baking tray. I like to squish them down so they are flat, they don’t get bigger in the oven so you don’t have to worry about that. I prefer them thin and crunchy so I like to make them quite flat with my hands/fork before putting them in the oven.
Bake for 20-25 minutes or until golden brown. I find that my bake time changes based on how big I make them. Just keep an eye on them and take them out when they are a nice brown colour or even slightly more well-done (I enjoy the crunch). This recipe should make around 12 cookies (it takes up 2 trays for me).
Enjoy! Cookies should last for 3 days in an air tight container (if you don’t eat them all first). They don’t need to be refrigerated although sometimes I keep them in the fridge when its hot or if I want them to still be hard day 2 (leaving them out and in a container will soften them a bit).
Substitutions: You can easily make these blueberry oatmeal cookies by using blueberries instead (maybe leave out the coconut but it would still taste fine!) or even yummier is to use raspberries and make them raspberry oatmeal cookies. The tangy raspberries really mix well with the sweet bananas. When I make it with raspberries I always add some sliver almonds to the mix and it is delicious!
Ingredients
Directions
Preheat oven to 180 degrees Celsius (350 Fahrenheit)
Mash bananas in a bowl until they are smooth and liquidy.
Add oil, salt, maple syrup and cinnamon. Stir to combine.
Add almond meal and oats. Stir to combine. If it seems a little too liquidy, add some more oats.
Stir in coconut and chocolate chips.
Scoop out cookies and place on baking tray. I like to squish them down so they are flat, they don’t get bigger in the oven so you don’t have to worry about that. I prefer them thin and crunchy so I like to make them quite flat with my hands/fork before putting them in the oven.
Bake for 20-25 minutes or until golden brown. I find that my bake time changes based on how big I make them. Just keep an eye on them and take them out when they are a nice brown colour or even slightly more well-done (I enjoy the crunch). This recipe should make around 12 cookies (it takes up 2 trays for me).
Enjoy! Cookies should last for 3 days in an air tight container (if you don’t eat them all first). They don’t need to be refrigerated although sometimes I keep them in the fridge when its hot or if I want them to still be hard day 2 (leaving them out and in a container will soften them a bit).
Substitutions: You can easily make these blueberry oatmeal cookies by using blueberries instead (maybe leave out the coconut but it would still taste fine!) or even yummier is to use raspberries and make them raspberry oatmeal cookies. The tangy raspberries really mix well with the sweet bananas. When I make it with raspberries I always add some sliver almonds to the mix and it is delicious!