Gluten-Free Banana Oatmeal Chocolate Chip Cookies

These cookies taste like little delicious bowls of chocolate chip oatmeal, especially when you enjoy them warmed up!

I originally shared the first version of this recipe on Pinterest. To my surprise, I got quite a bit of interaction on it. People were commenting to let me know they tried it, any changes they made, and what they thought about it.

You can view the original recipe here.

Being that the first recipe originally included peanut butter, I wanted to create a version that was more allergy-friendly. These gluten-free banana oatmeal chocolate chip cookies are dairy-free, corn-free, nut-free, soy-free, and so on! Plus, they are a fantastic way to use up our ripening bananas. For all our banana recipes, click here.

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Gluten-Free Banana Oatmeal Chocolate Chip Cookies

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Ingredients

• 1 ¼ cups all-purpose gluten-free flour

• 1 teaspoon baking soda

• ½ teaspoon ground cinnamon

• ½ teaspoon sea salt

• 4 tablespoons palm shortening or unsalted dairy-free butter, at room temperature

• ½ cup light brown sugar, packed

• ¼ cup cane sugar

• 1 teaspoon vanilla

• 1 large egg, at room temperature

• 1 large banana, mashed (about ½ cup mashed)

• 2 cups old-fashioned oats

• 1 cup of EnjoyLife semisweet mini chips

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Directions

1. Preheat oven to 350° F. Line two baking sheets with a baking mat or parchment paper. Set aside.

2. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.

3. In a large mixing bowl with a hand mixer or a stand mixer with a paddle attachment, combine the shortening/butter and sugars, mixing until smooth. Add in the egg, vanilla, and the mashed banana, and mix until combined.

4. Slowly add in the flour mixture and mix on a low speed until just combined. Stir in oats and chocolate chips.

5. Using a medium cookie scoop, drop the dough on the prepared baking sheet, about 2 inches apart from one another.

6. Bake for 10 to 12 minutes or until golden around the edges but still soft in the center. Remove the tray of cookies from the oven and let the cookies sit on the baking sheet for about 5 minutes. It is important to not skip this step so the cookies can be set on the tray before transferring.

7. After the 5 minutes, transfer the cookies to a cooling rack and cool completely.