GLUTEN-FREE BANANA OAT COOKIES

Made from simple, wholesome ingredients, these snackable banana and oatmeal cookies are one of the easiest cookie recipes you’ll ever make and ready in less than 30 minutes.

Prep Time10

Cook Time15

Total Time25

Servings: cookies

Author: Olivia Adriance

Ingredients

2 large overripe bananas, mashed
1 egg
1 teaspoon vanilla extract
¼ cup maple syrup
2 ½ cups gluten-free quick oats
½ cup almond flour
1 tablespoon ground flax
1 teaspoon cinnamon
¼ teaspoon baking soda
½ teaspoon salt
½ cup chocolate chips

Instructions

Preheat the oven to 350°F. Line a sheet pan with parchment paper.
Add the mashed banana, egg, vanilla extract, and maple syrup to a medium-sized mixing bowl and whisk to combine.
Stir in the oats, almond flour, flax, cinnamon, baking soda, and salt. Mix until combined. Stir in the chocolate chips.
Using a cookie scoop or spoon, measure out about 2 tablespoons of cookie dough and place it on the cookie sheet. Flatten them to the desired thickness — they won’t spread much.
Bake at 350°F for 13 to 15 minutes. The recipe makes about 22 cookies, so do this in two batches. Enjoy!

Notes

Storage: Store cookies in an airtight container on the counter for a day or in the fridge for 3 to 5 days.

Nutrition