- 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!