Amazing Gluten Free Chocolate Chip Cookie (Dairy Free)

Calling all chocolate chip cookie lovers – these cookies rock! I originally stumbled across this recipe from Two Peas and Their Pod while trying to find a vegan, gluten free, sugar free and dairy free recipe for my daughter’s school event. Am I ever happy I did, these cookies were a hit. Of course I fiddled with the recipe a bit to make it ultra healthy but left all the flavor! This recipe is so versatile that you could add or take out what you want to make it to please almost any palate!

Please Note: Gluten free oats may in fact contain some gluten so please keep that in mind for folks with Celiac’s Disease.

Ingredients

3 large very ripe bananas, peeled

1/2 cup creamy all-natural almond butter
1 tablespoon coconut oil, slightly warmed, but not melted
2 tablespoons maple syrup or honey

1 teaspoon vanilla extract
2 1/2 cups gluten-free oats
1 teaspoon baking powder

1/4 teaspoon ground cinnamon
1/4 teaspoon sea salt
3/4 cup vegan chocolate chips

Instructions

1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
2. In a large bowl, mash the ripe bananas with a fork. Stir in the peanut butter, coconut oil, agave, and vanilla extract. Mix until smooth
3. In a separate medium bowl, stir together the oats, baking powder, cinnamon, and salt. Add the dry ingredients to the wet ingredients and stir until combined. Stir in the chocolate chips.
4. Drop spoonfuls of dough onto prepared baking sheet. Bake for 12-14 minutes or until cookies are set. Let cool on baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.
5. Note-If you don’t need the cookies to be vegan, you can use honey instead of agave nectar and regular chocolate chips. I love these cookies eaten right out of the freezer.