Gluten Free Banana, Oat, and Chocolate Chip Cookies

Sponsored Post: We’ve teamed up with Eggland’s Best to bring you delicious breakfast to dinner or dessert recipes using their nutrient-rich eggs.
These gluten-free, dairy-free, cardamom-spiked, Banana, Oat, and Chocolate Chip Cookies are a perfect dessert, snack or breakfast treat.

Last fall, ripple-filled chocolate chip cookies seemed to be all over my Instagram feed. Refereed to as “pan-banging chocolate chip cookies” by their creator, Sarah Kieffer, these cookies were being made and remade and reshared.

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What really stood out about these cookies were the numerous crispy ripples that came about through a process of freezing the batter and then banging the cookie sheet/pan in increments during the baking process. The resulting cookies were said to have crispy ridges and a soft center. And, I was pretty darn smitten with these cookies. So, as I usually do, I saved the recipe on Instagram. And then managed to forget about them completely during the selling of my old home and the bedlam that ensued.

Today, I was trying to organize my many saved IG posts and guess what? Yup – I bumped into those pan-banging chocolate chip cookies again! Today I figured I’d give those cookies a quick try. But, alas, I didn’t have flour, or butter, or even chocolate chips – and, I call myself a food blogger?!?!

As I always have a case or two of Eggland’s Best eggs hanging around in my fridge, I figured I’d sub in ingredients to make some pan banging gluten free, butter free cookies! A quick look through my pantry and I came across a bag of banana chips and figured I’d sub them in for the chocolate chips. When I mixed up my gluten-free, butter free dough, it smelled like it was missing something, so I added in some cardamom.

Then, I tried following the steps involved in those pan banging cookies. First, I froze the dough and then I tried banging the pan during the baking process of these Oat Banana Chip cookies. And found that maybe I just made way too many substitutions. Duh!

I didn’t have rippled Oat Banana Chip Cookies, I had thinly spread out, super sweet, ones! At this point I figured I’d abandon my idea of rippled edges and just work on making some tasty, yet gluten and butter free, Oat Banana Chip Cookies. I love eggs too much so chose not to make these vegan cookies. And, when It comes to eggs, Eggland’s Best is my only choice.

I make sure I give my small family the best by always using Eggland’s Best eggs! Truth is Eggland’s Best eggs are superior. After all, their catchphrase IS “Better taste. Better nutrition. Better eggs.®” EB Eggs have more of the delicious, farm-fresh taste you and your family will love – no matter how you cook them.

EB Large Shell Eggs have:

10x more vitamin E
6x more vitamin D
3x more vitamin B12
More than double the omega-3s
25% less saturated fat
38% more lutein
Excellent source of vitamins B2 & B5
And, only 60 calories!
By the way, a complete list of the vitamins & nutrients in EB eggs can be found here. And, a complete nutritional breakdown of Eggland’s Best eggs versus ordinary eggs can be found here.

I ended up making a second batch of these Oat Banana Chip cookies that turned out to be a bit too puffy and not sweet enough and then ended with a third batch that seemed just right.

Click here for the recipe.


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