These Gluten Free Oatmeal Cookies are soft yet crunchy and loaded with gooey chocolate! Made with gluten free oats, almond flour, and shredded coconut, these cookies are completely gluten free. So delicious with a glass of milk!
3/4 cup mashed bananas
1 teaspoon vanilla extract
2 large eggs, at room temperature
1/4 cup coconut oil, melted
1/3 cup coconut sugar
2 and 1/4 cups gluten free old-fashioned oats
3/4 cup almond flour
1/2 cup unsweetened shredded coconut
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 and 1/2 cups semi-sweet chocolate, chopped
Line a large baking sheet with parchment paper; set aside.
In a large bowl combine the mashed bananas, vanilla, eggs, coconut oil, and coconut sugar.
In a separate bowl combine the oats, almond flour, shredded coconut, cinnamon, salt, baking soda, and chocolate chunks; gently fold the dry ingredients into the wet ingredients until evenly combined.
Cover the bowl and chill for 1 hour and 30 minutes.
When you're ready to bake:
Preheat oven to 350 degrees (F).
Scoop 2 tablespoon-sized portions of the dough into your palm and roll it into a large ball.
Press the cookie down onto the prepared sheet and use your palm to flatten the cookie down to 1/4 inch (the cookies do not spread very much while baking); repeat with all cookie dough.
Bake for 15 minutes.
Allow cookies to cool for at least 15 minutes on the baking sheet before serving or transferring.
Recipe by Baker by Nature at https://bakerbynature.com/gluten-free-oatmeal-cookies/