Gluten Free Chocolate Chip Cookies Made with Banana Flour

I am a firm believer in the gifting of something homemade to the ones that you love. Whether it’s for a specific occasion or just because – nothing says I love you more than making something yourself. Love adds a little something extra to the batter as they say. If your special someone has gluten allergies you don’t have to worry! You can make them some deliciously awesome gluten free chocolate chip cookies using banana flour. The cookies in this post were sponsored by Pereg Natural Foods. Products were provided but all opinions are my own.

Yes, banana flour.

Flour is actually made from grinding up bananas. How cool is that? It can be substituted for regular flour by 3/4 cup banana flour/1 cup wheat flour. It’s starchier than wheat flour so it works well for thickening things. I will admit that I was amazed to learn this. I decided to try cookies for my first baking attempt with the flour and I have to say, I couldn’t tell the difference.

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Table of Contents

Gluten Free Chocolate Chip Cookies

3/4 cup banana flour
1 cup rolled oats
3/4 cup brown sugar
1/4 cup granulated sugar
1/2 cup unsalted butter at room temperature
1 large egg
1/2 tsp baking soda
1/2 tsp salt
2 tsp pure vanilla extract

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Preheat oven to 350°
Prepare baking sheets by either spraying with cooking spray, lining with parchment or adding a silicone mat.
Cream together the butter and sugars.
Add the egg and vanilla and mix well.
Then add the banana flour, baking soda and salt and mix on low until combined.
Mix in the oats and chocolate chips.
Using a small scoop or a teaspoon drop the dough onto the prepared baking sheet
Baked in the preheated oven for 10 – 12 minutes rotating the trays midway through

Let the cookies cool on the trays for a minute or two then remove to a wire rack to cool completely

How Were The Gluten Free Chocolate Chip Cookies?

They were delicious! Crispy and light – just how I like my chocolate chip cookies. The oatmeal adds a bit of texture. I know I’ll be experimenting further with the banana flour. I’m going to try a quick bread next.

The gluten free chocolate chip cookies were a perfect treat with a cold glass of milk. I may have tasted two or three or more for you so I could adequately judge them. The things I do…

More from Pereg Natural and a Giveaway

Pereg Natural has lots of other products to check out. Have you ever tried Israeli couscous? It’s something I’ve had in the past but hadn’t had in quite awhile so I was happy that Pereg sent me a box to use.

Ad An easy, vegetarian dinner tonight thanks to @peregnatural Israeli Couscous. 1 box Pereg Israeli Couscous (5oz) 2 cups broccoli and cauliflower florets, roasted A bit of olive oil 1/4 cup walnuts, toasted and chopped Lemon Honey Vinaigrette 2 TBS fresh lemon juice 1TBS honey 1tsp salt 3 TBS olive oil Heat oven to 350° Add a little olive oil to the florets and mix. Place them in a baking dish. Roast the vegetables for about 20 minutes While the vegetables are cooking prepare the couscous per the package directions Make the vinaigrette by mixing the lemon juice, honey and salt until well combined. Pour in the oil while whisking. Adjust seasoning as needed. Cut the vegetables into small pieces and add to the couscous. Pour on the vinaigrette and gently mix. Let sit for five minutes. Sprinkle the chopped walnuts over the top. This was easy to make and very tasty . . #recipe #vegetarian #israelicouscous #couscous #meatlessmonday #broccoli #peregnatural #cauliflower #whatsfordinner #foodblogger #yumyum #easytomake

A post shared by Patty Woodland (@brokenteepee) on Jan 30, 2018 at 10:57pm PST

I made a super easy vegetarian dinner with it. You can find the recipe in the embedded instagram post above. It all came together quickly and easily. It was delicious.