In the mood for some deliciously wholesome treats? Then these Banana Oatmeal Chocolate Chip Cookies are the perfect recipe! We made ours with organic, GMO-free ingredients, and the results are mouth-wateringly delicious. Honestly, these cookies were so good, we couldn’t stop ourselves until the entire plate of cookies was all gone!
These cookies have just a faint banana flavor that complements the chocolate chips very nicely, and the whole wheat flour and rolled oats add fiber, protein — and most importantly — wonderful texture and flavor! To make these cookies gluten-free, feel free to substitute your favorite gluten-free oats and flour mixture. Here’s what you’ll need:
½ cup refrigerated butter substitute
¾ dark brown sugar, tightly packed
½ cup evaporated cane juice (or other vegan sugar)
1 very ripe banana, mashed
1 Tbsp. vanilla extract
2 Tbsp. So Delicious Dairy Free® Unsweetened Vanilla Coconut Milk beverage
1 ½ cups whole wheat pastry flour (or your favorite gluten-free flour mix)
½ tsp. baking powder
1 ¼ cups rolled quick oats
1 cup dairy-free chocolate chips
Preheat oven to 375°. Mix together all dry ingredients (except for the chocolate chips) and set aside.
Beat together the butter substitute and the sugars by hand, then add the mashed banana and vanilla extract. Slowly add in the dry ingredients, mixing with the wet ingredients as you go. You want the batter to be a little on the dry side, so add more oats/flour or coconut milk to achieve a somewhat dry consistency so that the chocolate chips almost fall out of the mixture. If the mixture is too wet and runny, the cookies will turn out thin and tend to get hard.
Spoon onto a baking sheet into balls (slightly larger than a golf ball). Bake for 10-12 minutes until the tops just begin to brown. Remove from oven, let cool for a few minutes, then move the cookies to a cooling rack or plate. Once they’re sufficiently cooled off, it’s time to dig in and enjoy!