Gluten Free Oat Banana Chip Cookies
These cookies have a crisp outside, but a soft center!
Make This Recipe
- 1 ½ cups oats
- 2 tsp baking powder
- 1 cup almond flour/meal
- ½ cup brown sugar
- ½ cup white sugar
- ½ tsp Himalayan salt
- ½ tsp cardamom
- ¼ cup coconut oil (if in summer, at room temperature, in winter - melt the oil)
- 2 Eggland’s Best eggs (large)
- 1 cup banana chips
Mix the dry ingredients such as the oat flour, baking powder, almond meal/flour, brown sugar, white sugar, cardamom and Himalayan salt together very well so the cardamom and salt mix throughout the mixture. If your oat flour and almond meal are very fine, go ahead and sift all the ingredients together before mixing. However, if they are a bit more granular, just mix well with a spatula.
Add in the coconut oil and eggs and mix well.
Then, add in the banana chips and fold them in throughout the dough.
Gather dough up in a ball, cover with plastic wrap and place in the fridge for an hour to 30 minutes to let coconut oil firm up and keep cookies from spreading too much.
When ready to bake, preheat oven to 375 degrees.
Pinch off pieces of dough and roll into rough balls. Place these on a parchment lined baking tray and bake 12-15 minutes. Oven temperatures vary, so start checking your cooking around the 10 minute mark so they don’t burn.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Serving Size||2 cookies|
|Saturated Fat||3 g|
|Dietary Fiber||1 g|