Gluten Free Oat Flour PB Banana Chocolate Chip Cookies

My Gluten Free Oat Flour PB Banana Chocolate Chip Cookies are wonderfully tender and rich in chocolate, with a delightful blend of banana and peanut butter flavors. They're completely egg, dairy and butter-free, as I used flax eggs instead of regular eggs, and peanut butter takes the place of butter. I included walnuts to complement the bananas, peanut butter, and chocolate. Absolutely delicious!

By Rose Huxford

Gluten Free Oat Flour PB Banana Chocolate Chip Cookies

Yields: ~22 cookies

Pre-heat oven: 375 Degrees F

Prep-time: ~5 minutes

Bake-time: 12 minutes

Equipment: Baking sheet pan, parchment paper, 2 large mixing bowls, potato masher, whisk, spatula, small bowl, measuring spoons, measuring cups, cookie scooper, cooling rack.

By Rose Huxford

Ingredients

• 3 very ripe bananas

• 1 tbsp ground flaxseed meal

• 3 tbsp water

• 1/4 cup coconut sugar or date sugar

• 1 tsp pure vanilla extract

• 1/2 tsp pure almond extract

• 2 tbps creamy peanut butter (or almond butter or sunflower seed butter)

• 1 1/2 cup gluten free oat flour, sifted (or regular oat flour)

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1/2 cup gluten free old fashion oats, or regular old fashion oats or quick oats

• 1 cup chopped walnuts (optional)

• 1 cup dairy free chocolate chips

Directions

1. Pre-heat your oven to 375 degree F.

2. Line a baking sheet pan with parchment paper and set it aside.

3. To make your flax eggs, whisk together ground flaxseed meal and water in a small bowl. Let it rest for about 5 minutes until it thickens.

4. In a large bowl, mash the bananas with a potato masher or a fork until they become smooth and creamy. Next, incorporate the peanut butter, coconut sugar, almond and vanilla extract, and your flax eggs.

5. In another large bowl, sift the oat flour, baking soda, and baking powder. Next, mix in the salt, oats, walnuts, and chocolate chips. Make a well in the center.

6. Pour your wet mixture into the dry mixture. Use a spatula to combine all of the ingredients together until just blended, try to avoid over mixing.

7. Utilize a cookie scoop or a tablespoon to portion out the cookie dough and arrange it on the prepared baking sheet, leaving about 1/2" between each piece.

8. Bake for about 12 minutes, or until the top and bottoms are a golden brown.

9. Let the cookies cool on the baking sheet for approximately one minute, then move them to the cooling rack. Continue this process until all the cookies are finished.

10. Enjoy!

11. You can store the cookies in the freezer for approximately 1 month or keep them on the counter for up to 3 days, though I doubt they'll last even two days!