I thought today was Friday. Honest to goodness. I even said it out load TWICE. Lack of sleep? Very possible. That said, if anything from here on out doesn’t make sense, I’m on a roll and I apologize now.
If you’ve been following me on instagram or twitter, you probably saw that I was on set filming a video all day yesterday. It was such a blast! The video’s for Intel and Glitter Guide, styled by Apartment 34 – such an amazing team of people! The video should be live on April 25th, but I’ll share a sneak peak soon.
We had a streak of rainy days, which called for a big batch of these bites of deliciousness.
Since there’s a decent amount of oats, applesauce and bananas, I’ve justified this as a breakfast cookie. They aren’t packed with loads of sugar, but the natural sweetness from the bananas and then the chocolate chips are just enough, especially if you’re taking a few down for breakfast. Like I have for the past week. No guilt.
Next time, I might replace the chocolate chips with raisins. I’ll let you know how that goes.
Note: If you’re a big banana fan, go ahead and replace the applesauce for another banana. For me, 2 bananas was enough.
Oatmeal Banana Chip Cookies, Gluten-free/Vegan
- 1 1/2 cup gluten-free rolled oats
- 1/2 cup almond meal
- 1/3 cup shredded coconut – sweetened or unsweetened
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- pinch of nutmeg
- 2 large ripe bananas, mashed
- 1/2 cup unsweetened applesauce – or replace with a 3rd banana
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil – melted and cooled
- 1/2 cup chocolate chips or chunks – for vegan, use vegan chocolate/chips
Preheat oven 350 degrees. Line baking sheets with parchment paper and set aside.
In a large bowl, whisk together the oats, almond meal, shredded coconut, baking powder, cinnamon, salt, and nutmeg.
In a separate bowl, combine the wet ingredients – bananas, applesauce, vanilla extract, and coconut oil.
Add the wet ingredients to the dry ingredients and mix until combined. Fold in the chocolate chips.
With a small ice cream scooper or teaspoon, scoop about 2-3 teaspoons of cookie “dough” onto prepared baking sheet, place about an inch apart. Bake for 12 – 14 minutes, until lightly browned. Remove and enjoy!
Makes about 35 small cookies
*gluten-free *dairy-free *vegan
Inspired by 101 Cookbooks.
April 18 2012