Our gluten free zero-waste kitchen: chocolate chip cookies
Chocolate chip cookies are my absolute favorite thing to bake, it just takes me back to summers at my grandmother’s. Baking was a must (it still is), and we always made enough cookies to last for most of our visit. The best part of it was; we were allowed to have them at any time of the day and even for breakfast (along with ice cream, yes I know… sugar rush).
So we thought of making a healthier version of chocolate chip cookies that we could actually have for breakfast, they are gluten-free as the base for them are rolled oats and you can make them vegan with dairy-free chocolate.
Ingredients (makes bout 10 cookies, perfect for 2 servings):
- 3 small bananas
- 2 cups of rolled oats
- 2 tablespoons of brown sugar
- ¼ cup chocolate chips
- 3 tablespoons of rice flour/tapioca
- Smash in a big bowl the bananas until you have a paste.
- Mix in the oats, sugar, rice flour, and chocolate chips until even. You might need to adjust the quantity of tapioca depending on how ripe the bananas are or if you use a liquid sweetener instead of sugar.
- The dough should be a little sticky but easy to work with, make the same size balls and flatten them to look like cookies. You can also put the balls in the fridge to cool and eat as energy balls.
- Bake the cookies for only 10 minutes so they oat sticks well together (you can also heat them in a pan at a low temperature until toasty).