Gluten-Free Oatmeal Chocolate Chip (Printer-Friendly Version)
Delicious gluten-free oatmeal treats with a chewy texture and rich chocolate chips. Ready in less than 30 minutes.
# What You'll Need:
→ Base
01 -
1 1/2 cups gluten-free rolled oats
02 -
1 cup smooth peanut butter
03 -
2 medium ripe bananas, mashed
→ Add-ins
04 -
3/4 cup semi-sweet chocolate chips
# Steps to Follow:
01 -
Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside.
02 -
In a large mixing bowl, thoroughly mash the bananas until smooth.
03 -
Add the peanut butter and gluten-free oats to the mashed bananas and stir until fully combined into a homogeneous mixture.
04 -
Gently fold the chocolate chips into the batter, ensuring even distribution throughout.
05 -
Using an ice cream scoop or cookie scoop, portion the dough into balls. Lightly dampen your hands, then roll each portion into a ball and arrange them on the prepared baking sheet without spacing them far apart.
06 -
Lightly press each ball to form cookie shapes evenly sized for baking.
07 -
Bake for 8-10 minutes for small cookies or 16-18 minutes for larger cookies until edges are lightly browned and centers are set.
08 -
Remove baking sheet from the oven and transfer cookies to a wire rack. Allow them to cool for at least 5-10 minutes before serving.
# Additional Tips:
01 -
Use rolled oats for a firmer, chewier texture and ensure they are certified gluten-free.
02 -
Substitute bananas with pumpkin puree or applesauce plus an extra 1/2 cup oats and 1-2 tablespoons brown sugar for variation.
03 -
To make them vegan or dairy-free, use plant-based peanut butter and dairy-free chocolate chips.