A healthy treat made with simple ingredients, these gluten-free chocolate chip cookies make the perfect afternoon snack!
These are the BEST gluten-free chocolate chip cookies in my opinion! They are soft, generous with chocolate chips and are packed with wholesome ingredients! These cookies just hit the spot when you want a good chocolate chip cookie that aligns with your goals of wholesome eating!
Is this recipe vegan?
Yes! This recipe is gluten-free, dairy-free, egg-free and vegan!
What can I use to substitute the banana, if I don’t like bananas?
Unfortunately, I have not tried this recipe with another fruit or vegetable in place of the banana and therefore I could not guarantee a recommendation that would yield an equally satisfying result in test and texture. Swaps that come to mind however that may work include cooked sweet potato, cooked pumpkin and possibly applesauce! If using applesauce I would omit the water.
What gluten-free flour can I use to substitute the oat flour?
Gluten-free flours vary greatly in the end result when it comes to baking. This is due to the fact that gluten-free flours absorb liquid at different capacities which can yield either a crumbly dry texture or gummy texture. Therefore, most gluten-free flour swaps are not an equal one cup to one cup exchange. The only gluten-free flour that I would recommend is almond flour (which will yield a more dense and dry texture) or a gluten-free flour baking mix such as this one.
What are the health benefits of oats?
I love using oats for baking because they add fiber, protein and a boost of vitamins and minerals. Oats are also affordable and versatile! By simply blending oats into a powder, you can create oat flour. Leave the oats whole and you can make oatmeal, overnight oats, energy bites, energy bars and so much more. Studies show that regular consumption of oats may support weight loss, better blood sugar levels and support heart health. A half a cup of oats contains 5.3 grams of protein, 4 grams of fiber as well as a variety of vitamins and minerals such as manganese, phosphorus, copper, iron, zinc, folate, vitamin B1, vitamin B5 as well as calcium and potassium.
Do oats contain Glyphosate?
Glyphosate is an herbicide used to kill weeds. Glyphosate residues have been found on some foods such as cereals and grains, including oats. For those concerned about glyphosate residues related to oats, choosing an Organic oat or even better an Organic oat that is certified Glyphosate-free such as this one.
Can I use a different sweetener than maple syrup?
I LOVE using maple syrup in my recipes as a sweetener because it provides a boost of vitamins and minerals, whereas traditional white granulated sugar is void of nutrition. Maple syrup also provides a rich flavor profile! You could swap the maple syrup for granulated sugar although this would yield a crispier cookie versus a soft cookie.
Are cookies really healthy?
These cookies are homemade and made with a variety of real, whole foods that are packed with protein, fiber, antioxidants, vitamins and minerals. Traditional store-bought cookies are highly processed and often lacking in fiber or any nutritional value. In my opinion, this is a GREAT option for a decadent treat that is still nourishing for the body! As someone who likes to eat cookies regularly, I love making these cookies for myself and for my husband and children knowing that they are enjoying a treat and nourishing their body at the same time.
How long do these cookies last?
Keep these cookies in an air-tight container in the refrigerator and enjoy them for 5 days. You can also store these cookies in the freezer and enjoy them within 3 months. Because these cookies do not contain preservatives I would not store them in the pantry or any warm environment, which could lend to mold growth.
What bakeware do you use?
I love using a Silpat for baking cookies such as this one and the cooking sheet I have is this one!
The BEST Gluten-Free Chocolate Chip Cookies
- 2 cups rolled oats
- 2 bananas
- ⅓ cup peanut butter
- ¼ cup maple syrup
- ½ teaspoon vanilla extract
- 3 tablespoon water
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 2 tablespoons ground flaxseeds
- ⅓ cup chocolate chips
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Preheat the oven to 350 degrees Fahrenheit.
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Blend 2 cups of oats in a high-speed blender to create a fine powder, which is the flour for the recipe.
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In a medium bowl mash 2 bananas until you create a smooth paste. Then add in all wet ingredients; the maple syrup, peanut butter, vanilla extract and water.
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Add in salt, ground flaxseeds, cinnamon and oat flour and mix together well.
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Lastly, fold in the chocolate chips. This recipe calls for ¼ cup of chocolate chips but truly, you should measure chocolate with your heart! Feel free to add more chocolate chips if desired.
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Using a small ice-cream scoop or spoon dollop of even size batter onto a baking sheet lined with a silpat, parchment paper or lightly greased with coconut oil.
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Bake cookies for 15 minutes and then let cool on a cooling rack.
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Store in an air-tight container in the refrigerator and enjoy them for 5 days. You can also store these cookies in the freezer and enjoy them within 3 months. These cookies are delicious cold or you can simply reheat in the oven for 1-2 minutes if you prefer a gooey warm chocolate chip cookie.
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