Gluten-Free Oatmeal Chocolate Chips (Printer-Friendly)
Delicious gluten-free cookies made with oats, peanut butter, bananas, and chocolate chips, ready in under 30 minutes.
# List of Ingredients:
→ Dry Ingredients
01 -
1 1/4 cups gluten-free rolled oats
→ Wet Ingredients
02 -
1/2 cup smooth peanut butter
03 -
1 medium ripe banana, mashed
→ Add-ins
04 -
1/2 cup semisweet chocolate chips
# Preparation Steps:
01 -
Set oven temperature to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
02 -
In a large bowl, thoroughly mash the ripe banana, then mix in peanut butter and gluten-free oats until evenly combined. Fold in the chocolate chips gently.
03 -
Using a cookie scoop or ice cream scoop, portion the dough and roll into balls with slightly moistened hands. Place them onto the prepared baking sheet with minimal spacing. Lightly flatten each ball into a cookie shape.
04 -
Bake smaller cookies for 8-10 minutes or larger cookies for 16-18 minutes until edges are lightly golden and centers are set.
05 -
Remove from oven and transfer the baking sheet to a cooling rack. Allow cookies to cool for 5 to 10 minutes before serving.
# Additional Suggestions:
01 -
For softer cookies, use rolled oats instead of quick oats. Using crunchy peanut butter adds texture. To increase sweetness, optionally add 2 tablespoons of brown sugar or sweeteners of choice.
02 -
If substituting raisins for chocolate chips, soak raisins in warm water for 10 minutes and pat dry to plump them.