- 1/4 cup water
- 2 tbsp chia seeds
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 ½ cups coconut oil or butter
- 1 tsp vanilla or banana extract
- 4 very ripe bananas
- 4 cups flour **see note below
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 2 cups old fashioned rolled oats (gluten free if needed)
- 2 cups semi-sweet chocolate chips
-
Preheat the oven to 350 degrees.
-
In a small bowl, whisk together the water and chia seeds. Set aside to gel.
-
Beat together the sugars and coconut oil or butter until light and fluffy.
-
Add in the chia seed gel and the extract. Blend until smooth.
-
Add in the bananas one at a time and blend until fully incorporated. (If your bananas are not completely overripe and soft you might need to mash them separately before adding them in to the mixture.)
-
In a separate medium size bowl, stir together the flour, salt, baking soda and cinnamon.
-
Combine the dry ingredients with the wet ingredients and mix gently just until combined.
-
Gently stir in the oats and chocolate chips.
-
Drop by large spoonfuls on a parchment paper lined cookie sheet 3 inches apart.
-
Bake for 12 minutes in a preheated oven or until they are golden brown.
-
Remove the cookies to a cooling rack and allow to cool for about 10 minutes before enjoying.
I’ve made this recipe with all-purpose flour, a couple different gluten-free blends and with cassava flour. They have all turned out great!