1 1/4 cups (125 g) certified gluten free old-fashioned rolled oats
1 1/2 cups (180 g) certified gluten free oat flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
4 tablespoons (56 g) unsalted butter, melted and cooled
2 medium ripe bananas (200 g), peeled and mashed
1 egg (50 g, weighed out of shell) at room temp, beaten
1/4 cup (84 g) honey
3 ounces semi-sweet chocolate chips
Preheat your oven to 350°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
In a large bowl, place the oats, oat flour, baking soda and salt, and whisk to combine well. Create a well in the center of the dry ingredients, and add the butter, bananas, egg and honey, and mix to combine well. The dough will be very soft. Add the chips, and mix until evenly distributed throughout the dough. Place the bowl in the refrigerator and chill until firm (about 10 minutes). That will help the cookies hold their shape when scooped onto the baking sheet, rather than weeping and sliding.
Scoop the dough with a medium-size ice cream scoop (about 2 1/2 tablespoons in volume), and drop about 2 inches apart from one another on the prepared baking sheet. With wet fingers, press down on top of each piece of dough to spread into a disk about 3/4-inch thick.
Place the baking sheet in the center of the preheated oven and bake until golden brown around edges and set in center (about 18 minutes). Cool on the baking sheet until firm, then serve immediately. Leftovers can be frozen in a single layer on a lined baking sheet, then piled into a zip-top freezer bag until ready to eat. Defrost at room temperature or in the microwave before serving.
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