Gluten-Free Chewy Banana Oatmeal Cookies
These Banana Oatmeal cookies are soft, chewy, and have a great texture and flavour. You'd never know they're gluten-free!
Servings: 26 Large Cookies
Calories: 167kcal
Equipment
- Parchment Paper
Ingredients
- 3 cups Rolled Oats
- ¾ cup Sorghum Flour
- ½ cup Light Buckwheat Flour
- ¼ cup Coconut Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 teaspoon Cinnamon
- 1 teaspoon Xanthan Gum
- ½ teaspoon Ground Cloves
- ½ cup Butter room temperature
- ¼ cup Lard
- 1 cup Brown Sugar Packed
- ½ cup Granulated Sugar
- 1 Large Egg
- 2 Very Ripe Bananas mashed
- 1 teaspoon Vanilla Extract
- 1 ½ cups Raisins Optional
Instructions
- Preheat oven to 350 F, Line two baking sheets with parchment paper.
- In a large bowl, mix together oats, flours, baking soda, spices, salt, and xanthan gum, set aside.
- In a stand mixer - or with a hand mixer - cream butter and lard together until smooth. Add sugars, a little at a time, until fully combined and fluffy.
- Add egg, banana, and vanilla to the sugar mixture, continue beating until well combined and smooth.
- Pour sugar mixture and raisins - if using - into the dry ingredients, mix just until well combined.
- Chill dough for 1 hour
- Use an ice cream scoop or Tablespoon to portion out cookies onto prepared baking sheets, leaving 2-3" between each of them.
- Using clean wet fingers or back of ice cream scoop, slightly flatten each cookie.
- Bake for 15-18 minutes, or until golden brown.
- Allow cookies to cool on baking sheets for at least 5 minutes before moving.
Nutrition
Calories: 167kcal | Carbohydrates: 30g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 183mg | Potassium: 141mg | Fiber: 3g | Sugar: 12g | Vitamin A: 136IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
