3 ripe bananas (or 1 cup applesauce as a substitute)
1/3 cup creamy peanut butter (or any nut/seed butter of your choice)
2 cups gluten-free rolled oats
1/4 cup non-dairy milk (almond milk is recommended, but any non-dairy milk works)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 cup chopped nuts or raisins (optional)
1 cup chocolate chips (use dark, semi-sweet, or milk chocolate based on preference)
Instructions
Step 1: Mash the Bananas
In a large mixing bowl, use a fork to mash the ripe bananas until they reach a smooth, almost creamy consistency. If substituting with applesauce, add it directly to the bowl.
Step 2: Combine Ingredients
Add the creamy peanut butter, gluten-free oats, non-dairy milk, vanilla extract, and cinnamon to the bowl.
If desired, include the optional chopped nuts or raisins for extra texture.
Add the chocolate chips and stir everything together until well-combined. The mixture should be thick but sticky.
Step 3: Shape the Cookies
Use a cookie scoop or spoon to portion the dough onto a baking sheet lined with parchment paper.
These cookies won’t spread much in the oven since they lack flour or baking powder, so shape each one as you prefer them to look after baking.
Step 4: Chill
Refrigerate the cookie dough for 30 minutes. This step is essential for helping the cookies maintain their shape during baking.
Step 5: Bake
Preheat your oven to 350°F (175°C).
Bake the cookies for approximately 20 minutes or until the edges are golden brown and the tops look set.
Step 6: Cool and Enjoy
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Enjoy these gluten-free, healthy cookies warm or at room temperature.
Variations
Nut-Free Option: Substitute peanut butter with sunflower seed butter to make these cookies nut-free.
Add Spices: Experiment with spices like nutmeg, ginger, or cardamom for a warm, spiced flavor.
Coconut Flakes: Add unsweetened coconut flakes for a tropical twist.
Fruit Variation: Replace the chocolate chips with dried cranberries, cherries, or blueberries for a fruity version.
Notes
Make sure to use certified gluten-free oats if you need the cookies to be fully gluten-free.
For a chewier texture, reduce baking time slightly; for a firmer cookie, bake for an additional 2-3 minutes.
Use ripe bananas, as they’ll mash easily and provide natural sweetness.
Serving Suggestions
Serve these cookies with a glass of almond milk for a dairy-free pairing.
These cookies make a great addition to a healthy breakfast spread or a snack platter.
Top each cookie with a dollop of almond butter or drizzle melted dark chocolate for added indulgence.
Tips
Storage: Store the cookies in an airtight container at room temperature for up to 2-3 days, in the fridge for up to 7 days, or in the freezer for up to 2 months.
Chilling: Don’t skip the chilling step! It helps firm up the dough and keeps the cookies from spreading.
Banana Substitute: Applesauce works as an excellent substitute for bananas if you prefer a different flavor or need to use what you have on hand.