These wholesome oatmeal cookies are made with bananas (no eggs), quinoa flakes, and brown rice flour. Add in your favourite ingredients like chocolate chips or dried fruit!
Can any one else believe it’s nearing the end of March? It’s strange how when you’re in the thick of winter (January-February) time seems to move a bit slower. At least it feels that way as the days of snow storms and hot teas roll into each other.
But this month is whirling on by and Easter is coming sooner than I expected. Do your kids remind you of all the holidays too? We love to celebrate things around here, so they are always reminding my husband and I of what’s next on the docket. Which, for us, is Easter! They can’t wait to start decorating eggs and doing crafts for this season.
Even though March has been a bit of a whirlwind, we’ve had a chance to do lots of baking! It’s one of our family’s favourite pastimes. Not only is baking fun, it’s a great opportunity for our kids to learn a new skill, and feel the pride that comes with seeing (and eating) the finish product.
We keep things pretty simple around here when it comes to baking, especially when it’s a family activity or even one on one with the kids. They help make breads, pizza dough, muffins, cupcakes, cakes, and lots of cookies!
Cookies are always a winning choice. We make more decadent ones for special occasions, and opt for the more nutritious variety for everyday snacks.
These chocolate chip oatmeal cookies are exactly the kind of cookie we love to make weekly. We have a few versions of this recipe floating around, like these Healthy Banana Chocolate Cookies. Sometimes we omit the chocolate chips, or switch them for nuts or dried fruit (I love chopped dates!).
The thing about these delicious egg-free oatmeal cookies is you can you play around with them and make them your own depending on what you feel like or your personal palate.
These cookies are quick to make, nutritious, scrumptious, satisfying, and perfect to pack in lunches or to enjoy for after-school snack.
Gluten-Free Oatmeal Chocolate Chip Cookies with Quinoa Flakes
- 3 bananas
- 2 cups quick oats
- 1/4 cup quinoa flakes
- 1/4 cup brown rice flour
- 1 Tbsp vanilla extract
- 3 Tbsp melted coconut oil (or other oil) (coconut oil should be room temp not warm)
- 1/3-1/2 cup chocolate chips (choose dairy-free for allergies/vegan option)
- Preheat oven to 350F. Grease a cookie sheet and set aside.In a medium sized mixing bowl, mash bananas. Add in the melted coconut oil (should be room temperature not warm) and vanilla extract. Stir in the oats, quinoa flakes, and brown rice flour until combined. Add in the chocolate chips (or addition of your choice).Use approximately 1 1/2 Tbsp of cookie dough to form rounds and place them on the cookie sheet. Gently flatten them down and form a cookie shape (they won’t expand much). Bake for 13-15 minutes in the oven until edges are brown.Let them cool before transferring them. Enjoy!
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