Gluten-Free Oatmeal Chocolate Chip (Ready-to-Print Version)
Chewy oatmeal chocolate chip bites using oats, peanut butter, bananas, and chocolate chips, ready quickly.
# What You’ll Need:
→ Dry Ingredients
01 -
1 1/2 cups certified gluten-free rolled oats
→ Wet Ingredients
02 -
1/2 cup smooth peanut butter
03 -
1 cup mashed ripe bananas (about 2 medium bananas)
→ Add-ins
04 -
3/4 cup chocolate chips (milk, dark, or dairy-free as preferred)
# Step-by-Step Guide:
01 -
Preheat oven to 350°F. Line a large cookie sheet with parchment paper and set aside.
02 -
In a large mixing bowl, thoroughly mash bananas, then stir in peanut butter until fully incorporated.
03 -
Fold in gluten-free rolled oats until the mixture is uniform. Gently incorporate chocolate chips evenly throughout the batter.
04 -
Using an ice cream scoop or cookie scoop, portion batter and roll into balls with slightly wet hands. Place balls on the lined baking sheet without needing to space widely apart. Lightly flatten each ball to form a cookie shape.
05 -
Bake small cookies for 8-10 minutes or larger cookies for 16-18 minutes, until edges are lightly browned and centers appear set.
06 -
Remove from oven and transfer cookies on the baking sheet to a rack. Allow to cool for 5-10 minutes before serving.
# Handy Tips:
01 -
For softer texture, use rolled oats rather than quick oats. Add raisins soaked in warm water for 10 minutes to add natural sweetness and chewiness.