Adapted from The Simple Green, these soft banana bread cookies are a great recipe should you ever need a use for very ripe bananas and/or have run out of eggs.

Favourite Takeaways:

1. Excellent breakfast cookie or mid-morning snack
2. No refined sugars
3. Easily made ahead of time

These delightfully soft cookies are essentially a chocolate chip cookie and banana bread hybrid. They make an excellent gluten free snack and a lovely addition to breakfast.

alteration notes:

• Used AP gluten-free flour
• Used 2 bananas
• Used butter
• Reduced oven to 350 F.
• Increased baking time

approximate times:

• Prep: 15 minutes
• Bake: 10-12 minutes

ingredients

w e t

• 2 Tablespoons flax meal + 4 Tablespoons water (or just use 2 eggs)
• 2 ripe (medium) bananas, mashed
• 1/4 cup unsalted butter, room temperature
• 1/4 cup honey
• 1/2 teaspoon vanilla extract

d r y

• 1 + 1/2 cups AP gluten-free flour
• 1 teaspoon baking soda
• dash of salt

a d d  –  i n

• 1/2 cup rolled oats
• 1/2 cup chocolate chips

directions

1. Preheat oven to 350 F.
2. Line 2 cookie sheets with parchment paper
3. If using flax meal (skip if using eggs): in a small bowl combine the meal (ground flax seeds) with water and let stand for 5 minutes
4. In the bowl of a stand mixer (with paddle attachment) add the banana, butter, honey, vanilla, flax meal (or eggs) together on low speed – until combined
5. In a medium bowl whisk together the flour, baking soda, salt
6. Add flour mixture all at once and mix on low speed – until dough just comes together
7. Fold in oats and chocolate chips
8. Scoop the dough (about 1 Tablespoon at a time) – 8 cookies per sheet
9. Slightly flatten cookies with fork or bottom of a cup – about 1/2 inch thick
10. Bake 1 sheet at a time for 10-12 mins until cookies are browned on the bottom
11. Allow cookies to cool for 5 minutes on baking sheet before transferring to wire racks to completely cool

further insights:

• serves about 1-2 dozen small/medium cookies
• chose a Gluten Free flour with Xanthan Gum
• used a small cookie scoop and slightly pressed down on dough
• can be made ahead and stored in airtight container – about  4 days in the fridge
• freezes well in airtight container

If you have any questions about the recipe feel free to leave a note in the comments section below.

JESSICA. xx

Disclosure:

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