February 5, 2009


Gluten-Free Banana Chocolate Chip Cookies

I have mentioned before that one of my favorite gluten filled cookbooks is Mennonite Country-Style Recipes & Kitchen Secrets. The other day I converted this recipe to make it gluten free, and I liked how they turned out. The cookies hold their shape well and are thick and soft. They are a bit cake like and have a light banana and oat taste. They were an enjoyable dessert with less fat and sugar than regular chocolate chip cookies.

banana chocolate chip cookies

Banana Chocolate Chip Oatmeal Cookies



In a mixing bowl, whisk together the dry ingredients (flour through sugar). Using a pastry blender, cut in the butter until crumbly. Add the remaining ingredients and mix until everything is moistened. Drop by spoonfuls onto greased baking sheets. Bake at 350 degrees for 10 minutes. Makes about 4 1/2 dozen cookies.


Goodness Linda, you post faster than I can manage to read! ...Which is lucky for me because every time I get the chance to check out your blog, I get an eyeful of amazingly delicious recipes.

Chocolate chip banana oatmeal cookies sound amazing!

(and thanks for the sweet potato fry shout out! )
Awesome recipe! Loved it! I used the recipe to make muffins instead of cookies and they turned out great. I used a combo of sorghum, tapioca, and fava bean flours.

I also made a cream cheese icing that tasted excellent with this recipe. (Just cream cheese and powdered sugar mixed.)

Hi Linda, I loved the recipe! I used
butterscotch chips instead of choc. chips and
my husband couldn't stop eating them and he is
not gluten sensitive. Thank you so much for
a wonderful recipe! Laura
Laura ~ I'm so glad you enjoyed them. Thanks for letting me know. :)

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