*Originally posted May 25, 2013
I came a step closer to finding a sugar and gluten free cookie. I have the biggest sweet tooth on earth, and when I ran out of pure cane sugar, I decided to hold off on buying a new bag and start working on some baked goods with sugar alternatives. What I like about this version is that you can’t really taste the banana, and the dark chocolate makes up for the less sweet taste. A few years ago I cut way back on sugar, and my sugar cravings became less intense/frequent. I don’t know what caused me to fall off the wagon, but I did, and I’m trying to get back to this point (but part of me doesn’t want to. I really think I am a true addict when it comes to sugar). I used all purpose flour this time, but next time I might use sweet rice flour as I find it works better with baked goods.
- 1 1/2 cups uncooked rolled oats
- 3/4 cups All-Purpose GF Flour
- 1/4 tsp cinnamon
- 1/4 tsp baking soda
- pinch salt
- 1/2 cup maple syrup
- 1/4 cup butter, melted
- 1 tsp vanilla
- 1 egg
- 1 medium banana
- 1/2 cup dark chocolate chips (or raisins, etc)
Directions:
- Preheat oven to 375 degrees.
- Mix all ingredients in a medium bowl – make sure to blend it well enough that there’s no chunks of banana.
- Place rounded spoonfuls of dough onto a cookie sheet and bake for about 7-10 minutes, until light golden brown. Remove from oven and let the cookies finish baking on the cookie sheet for about 5 more minutes. Enjoy!
theglutenfreerunner 