Chocolate chip banana oatmeal cookies are lighter and healthier than the usual version!
Happy Friday! It’s the weekend, hooray! That means Darryl will be off for a couple of days, and I’m hoping to get some things done around the house. We need to do some pretty serious organizing in my office/our home school room – it’s out of control right now! I’ve been stalking Craigslist for a large cabinet or armoire that I can use as a school supply/art supply cabinet. I’m hoping that one of the ones I’ve emailed about will work out. Then we can pick it up and I can get busy organizing, which makes me very happy. I’m a nerd about sorting and organizing, I love it. Buying baskets, organizing markers by color, that stuff makes me happy. Thank goodness IKEA isn’t closer, otherwise I’d be in trouble. ;)
Anyway, in spite of all this nerdy organizational planning, I had time to make chocolate chip banana oatmeal cookies yesterday. I decided to make some banana chocolate chip oatmeal cookies, and since I had a container of Vanilla Cultured Coconut Milk, I used that in place of a lot of the oil in this recipe, making this a lighter and healthier recipe. The banana and the yogurt make these cookies tender and moist without a lot of added fat. And bonus – these sweet cookies are gluten free, and can be made in less than 30 minutes!
Lightened Up Chocolate Chip Banana Oatmeal Cookies.
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
In a large bowl, mash the ripe banana with a fork. Add the SO Delicious Vanilla Cultured Coconut Milk, canola oil, and vanilla extract and stir until combined.
Add the almond meal, sugar, salt, and cinnamon and stir.
Add the gluten free oats and dairy free mini chocolate chips. Stir until combined.
Drop by tablespoonfuls onto the parchment lined cookie sheets.
Bake at 350 degrees for about 15-18 minutes. Cool on cookie sheets.
What do you have planned this weekend?