Hi Bakers,

Ditch the granola bar for something better. Don’t you want a cookie for breakfast? One that’s packed with oats, mini chocolate chips and just the right amount of real banana flavor. These Banana Chocolate Chip Breakfast Cookies are a gluten-free treat that you can enjoy all week. They freeze well and are cheaper than buying most gluten-free snacks. A vegan option is included at the end of the recipe too. Enjoy~Carolyn

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Gluten-Free Banana Chocolate Chip Breakfast Cookies

Makes one dozen 3.5” cookies

Dry

1 1/2 cups gluten-free oats, old fashioned

1 1/4 cups Cup4Cup brand gluten-free flour

1 cup brown sugar

1 teaspoon sweet rice flour

1/4 teaspoon xanthan gum

3/4 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon cinnamon

1/4 cup butter, cut into pieces

Wet

1/4 cup sour milk (add 1/2-1 teaspoon of lemon juice to milk to sour)

1/4 cup mashed ripe bananas

1/2- 1 teaspoon vanilla extract

1/2 -1 cup mini semi-sweet chocolate chips

1/2 cup pecans, chopped

Preheat the oven to 375F.

In a large bowl combine the dry ingredients with a whisk. Cut in butter until mixture resembles bread crumbs. In a small bowl, combine lemon juice and milk. Add mashed bananas and mix together. Pour wet into dry and stir until almost mixed. Add the chocolate chips and pecans and mix in. Scoop into ~2 tablespoon sized balls onto a lined baking tray. Press the tops down gently so that the cookies is about 1/2” thick. Bake for 11-13 minutes or until cookies have browned around the outside but are still puffed and soft in the middle. Cool on a rack and store in an airtight container. For better storage, put in the refrigerator or freezer. Enjoy!

Vegan Option

substitutions

- Cup4Cup Flour for a dairy free and gluten-free flour (I used King Arthur Measure for Measure flour)

-butter for 1/4 cup + 1 tablespoon vegan stick style butter

-milk for creamy oat milk and sour with 1 teaspoon lemon juice

-chocolate chips for vegan chips

Add 1 teaspoon of ground chia seeds and 2 teaspoon water to mashed bananas and mix together before combining with wet ingredients

Bake for about 13-16 minutes or until the cookies are brown on top but still soft in the middle. Cookies will be puffier than the regular version but still taste delicious.