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The BEST Gluten-Free Chocolate Chip Cookies

Print Recipe

Ingredients

  • 2 cups rolled oats
  • 2 bananas
  • ⅓ cup peanut butter
  • ¼ cup maple syrup
  • ½ teaspoon vanilla extract
  • 3 tablespoon water
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • 2 tablespoons ground flaxseeds
  • ⅓ cup chocolate chips

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Blend 2 cups of oats in a high-speed blender to create a fine powder, which is the flour for the recipe.
  • In a medium bowl mash 2 bananas until you create a smooth paste. Then add in all wet ingredients; the maple syrup, peanut butter, vanilla extract and water.
  • Add in salt, ground flaxseeds, cinnamon and oat flour and mix together well.
  • Lastly, fold in the chocolate chips. This recipe calls for ¼ cup of chocolate chips but truly, you should measure chocolate with your heart! Feel free to add more chocolate chips if desired.
  • Using a small ice-cream scoop or spoon dollop of even size batter onto a baking sheet lined with a silpat, parchment paper or lightly greased with coconut oil.
  • Bake cookies for 15 minutes and then let cool on a cooling rack.
  • Store in an air-tight container in the refrigerator and enjoy them for 5 days. You can also store these cookies in the freezer and enjoy them within 3 months. These cookies are delicious cold or you can simply reheat in the oven for 1-2 minutes if you prefer a gooey warm chocolate chip cookie.
Servings: 0