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Gluten free & nut free banana oatmeal breakfast cookies!
Ingredients
- 1 cup rolled oats
- 3/4 cup all-purpose gluten free flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 medium ripe banana
- 3 tablespoons unsalted butter, softened
- 1 egg, at room temperature
- 1/3 cup brown sugar
- 1 teaspoon vanilla
- 1/2 cup chocolate chips
Directions
- In a medium bowl, mx together oats, flour, baking soda, cinnamon and salt until fully combined.
- In a large mixing bowl, mash the banana. Add the butter, egg, brown sugar and vanilla and beat until very well combined.
- Add the dry ingredients to the wet ingredients and mix until fully combined. Stir in the chocolate chips.
- Refrigerate dough for at least 1 hour.
- Towards the end of the dough chilling process, preheat the oven to 350 degrees and prepare a baking pan with parchment paper or a silicon sheet.
- Bake for 11-14 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 34g | |
| Recipe makes 12 servings | |
| Calories 124 | |
| Calories from Fat 51 | 41% |
| Total Fat 5.79g | 7% |
| Saturated Fat 3.32g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 114mg | 5% |
| Potassium 88mg | 3% |
| Total Carbs 16.37g | 4% |
| Dietary Fiber 1.1g | 4% |
| Sugars 10.45g | 7% |
| Protein 2.0g | 3% |
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