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

PRINT Recipe

Ingredients

• 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

Directions

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.

Be Sociable, Share!

•