If Chocolate Chip Cookies and Banana Bread Had a Baby, This Recipe Would Be the Ooey-Gooey Result
Suffering from banana bread fatigue now that it's become the unofficial baked good of COVID-19? Same. But that doesn't mean you have to swear off banana-based baking altogether. These cookies from chef and Well+Good Council member Candice Kumai are an equally simple way to get your sweet fix and put your pantry staples to good use. Bananas are best known for being high in digestion-enhancing fiber and potassium, an essential mineral with cardiovascular health benefits. Beyond that, this gluten-free recipe is arguably just as good for the mind as it is for the bod—after all, not even banana bread is as comforting as a tray of fresh-baked chocolate chip cookies.
My famous banana oatmeal chocolate chip cookies are gooey, soft, and super tasty—you’ll go bananas for them! The bananas act as a dairy-free stand-in for butter, while the oats add fiber-licious goodness. The chocolate? Well, that’s great for smiles and that so-important “mmmm” factor. Bake a batch as a sweet treat for a friend, or enjoy them yourself!
Gluten-Free Banana Oatmeal Chocolate Chip Cookies
Yields 12 cookies
3/4 cup gluten-free flour
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp sea salt
1/2 cup coconut oil
3/4 cup light brown sugar
1 tsp vanilla extract
1 small or 1/2 large (about 1/2 cup) ripe banana, mashed
1/4 cup water
2 cups organic rolled oats
1 cup dark chocolate chips
1. Heat the oven to 350°F. Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl and set aside.
2. In the bowl of a stand mixer (or in a large bowl if using a hand mixer), cream the coconut oil and brown sugar together on medium speed until creamy, 1 to 1 1/2 minutes. Add the vanilla and beat to combine, using a rubber spatula to scrape the sides and bottom of the bowl as necessary. Mix in the mashed banana and water, beating until incorporated.
3. Turn the mixer off and add the dry ingredients. Beat on low speed until they’re just combined. Add the oats and the chocolate chips, mix briefly, and use a rubber spatula to scrape the sides and bottom of the bowl if needed.
4. Chill the cookie dough in the refrigerator for 15 minutes.
5. Line a rimmed baking sheet with aluminum foil and coat lightly with nonstick cooking spray. Use a tablespoon to scoop out 1 1/2-inch dough balls, placing them about 1 inch apart on the baking sheet. Bake until just golden on top, about 10 minutes.
6. Cool on the sheet for 10 minutes before transferring the cookies to a wire rack to cool completely.
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