Gluten Free Banana Chocolate Chip Cookies

  in Desserts, Gluten-Free, Recipes

Adapted from

1 medium ripe banana
1 egg 
1/3 cup roasted almond butter 
1 tablespoon coconut oil or non-dairy butter, melted
1/4 cup brown sugar
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 pinch sea salt
1/3 cup almond meal 
3/4 cup oat flour (ground from GF rolled oats) 
1/3 cup chocolate chips

  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Mash the banana in a bowl. Beat in the egg. Add almond butter, melted coconut oil, brown sugar, vanilla, baking soda, baking powder, and salt and mix to combine.
  3. Add almond meal and oat flour and mix again with a wooden spoon. Add chocolate chips and stir again. If batter appears very wet, add 1 tablespoon additional oat flour. Refrigerate for 5-10 minutes to harden.
  4. Drop cookies in uniform 1 ½ tablespoon spoonfuls onto prepared baking sheet. They won’t expand much so spacing isn’t a concern.
  5. Bake for 15-17 minutes or until the cookies are slightly golden brown.
  6. Let rest on baking sheet for a few minutes before transferring to a cooling rack. After completely cooled, store in an air-tight container at room temperature (or in the refrigerator) up to 3-4 days, or in the freezer up to 1 month. Makes about 1 dozen cookies.