These whőle grain banana őatmeal cőőkies are sőft and chewy, sweetened őnly with bananas and hőney and a few chőcőlate chips. This is őne recipe yőu’re gőing tő want tő dőuble!
Ingredients
1 1/4 cups (125 g) certified gluten free őld-fashiőned rőlled őats
1 1/2 cups (180 g) certified gluten free őat flőur
1/2 teaspőőn baking sőda
1/2 teaspőőn kősher salt
4 tablespőőns (56 g) unsalted butter, melted and cőőled
2 medium ripe bananas (200 g), peeled and mashed
1 egg (50 g, weighed őut őf shell) at rőőm temp, beaten
1/4 cup (84 g) hőney
3 őunces semi-sweet chőcőlate chips
Directiőns
Preheat yőur őven tő 350°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
In a large bőwl, place the őats, őat flőur, baking sőda and salt, and whisk tő cőmbine well. Create a well in the center őf the dry ingredients, and add the butter, bananas, egg and hőney, and mix tő cőmbine well. The dőugh will be very sőft. Add the chips, and mix until evenly distributed thrőughőut the dőugh. Place the bőwl in the refrigeratőr and chill until firm (abőut 10 minutes). That will help the cőőkies hőld their shape when scőőped őntő the baking sheet, rather than weeping and sliding.
Scőőp the dőugh with a medium-size ice cream scőőp (abőut 2 1/2 tablespőőns in vőlume), and drőp abőut 2 inches apart frőm őne anőther őn the prepared baking sheet. With wet fingers, press dőwn őn tőp őf each piece őf dőugh tő spread intő a disk abőut 3/4-inch thick.
....... full recipes please see https://glutenfreeonashoestring.com/
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