Skip to content

Gluten Free Chocolate Chip Banana Cookies

February 19, 2012

Hi, my name is Melanie and there is one thing several people in the family ask men I’ve dated, and that is “Do you cook?”  I’m known to be a horrible cook – when I was a kid I made a meal SO disgusting, not even the cat would eat it.  My Dad was the only one who ate every bite.

I’ve learned a lot since then (like which spices go together and which ones do not).  I also have children in the house with food sensitivities so it is much cheaper to make meals than it is to buy them or eat out.  I’ve had a lot of successes, and many more failures.  Hopefully you enjoy sharing some of the journey with me.  My friend from Second Chance Fitness asked if I could post a Gluten Free recipe for her niece.  This one is for you, Heat!

Lately I’ve made cookies with flax in them, and they were awesome.  The kids devoured them.  Brownies with flax… check.  Cupcakes with flax… check.  But nothing quite compares to the GF chocolate chip banana cookies.  They are HANDS DOWN our family favorite.  Here we go!

 Gluten Free Chocolate Chip Banana Cookies
3/4 cup oat flour
1/4 cup arrowroot flour
1/2 cup millet flour
1/2 tsp. nutmg
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. clove
2 tbsp. vanilla extract
3/4 cup coconut oil
1/2 cup sugar (or a little less)
2 tbsp. molasses
1 egg (or egg replacer)
3 bananas
1 3/4 cups rolled oats
1/2 cup chocolate chips

Preheat oven to 400 degrees.  Put all ingredients into a mixing bowl and mix on low until dry ingredients are mixed in.  Mix well.  Spoon mixture onto cookie sheet, or do what I do, and use your cupcake tins.  This way, the cookies come out the same size every time!  (Read: I don’t have cookie sheets)  Bake for 13-15 minutes.  Makes 24 cookies.

Ideas: Mix and match whatever gluten free flours you like – add a little ground flax to the mixture (2 tbsp. would be good) and see how you like it!  I use different flours all the time – in total, the flour should equal approximately 1.5 cups of flour.

Important: please make sure you are using certified gluten free oats.  Quinoa flakes could also be a great substitute.

These cookies are DELISH!  Crunchy on the outside, moist and chewy on the inside.  A hit with every single one of us.  That’s why they are not going to make it until tomorrow (also why I don’t make them often).

Tell me how you like them, and/or any substitutions you make so I can try them sometime.  I imagine they’d be pretty awesome with walnuts, too.

Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: