Gluten-Free Chocolate Chip Cookies

1. Preheat oven to 350 levels F. Line a huge baking sheet with parchment paper or a silicone baking mat.

2. Combine oats, oat flour, cinnamon, baking soda and salt in a huge bowl. Mash bananas in a medium bowl except creamy. Add eggs, coconut oil (or butter) and vanilla; hump except successfully blended. Add the dry ingredients and dates (or raisins) and coconut to the banana mixture; slump except blended. Roll tablespoons of dough into balls and articulate on the ready baking sheet, making 15 cookies per batch. Press with a fork to flatten rather.

3. Bake except firm to the touch and lightly brown on the backside, 15 to 17 minutes. Transfer to a wire rack to chill fully. Repeat with the final batter.

Guidelines

Tip: Folk with celiac disease or gluten sensitivity should utilize oats and oat flours that are labeled “gluten-free,” as oats are infrequently unsuitable-pass with wheat and barley.

To ranking forward: Retailer airtight at room temperature for as much as three days.

Tools: Parchment paper or silicone baking mat