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Gluten-Free Banana-Oatmeal-Chocolate-Chip Cookies Using Digestive Ghee
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Servings
Cookies
Ingredients
Dry Ingredients:
  • 1/2 cup gluten-free all purpose flour
  • 1/2 cup Gluten-Free Rolled Oats
  • 2 Tbsp unsweetened cocoa powder
  • 1 tsp xanthan gum
  • 1 tsp Himalayan pink salt
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp cardamom, green ground, optional
Wet Ingredients:
  • 1/4 cup Digestive Ghee at room temperature
  • 1 Tbsp Virgin Coconut Oil organic
  • 6 Tbsp coconut crystals (palm sugar)
  • 1 egg or 2-3 tsp xanthan gum as a binder if using an egg substitute
  • 1 Tbsp milk or half and half
  • 1 large banana pre-mashed separately
  • 1-1/2 tsp vanilla extract
  • 1/4 cup chocolate chips
  • 1/3 cup currants
Servings
Cookies
Ingredients
Dry Ingredients:
  • 1/2 cup gluten-free all purpose flour
  • 1/2 cup Gluten-Free Rolled Oats
  • 2 Tbsp unsweetened cocoa powder
  • 1 tsp xanthan gum
  • 1 tsp Himalayan pink salt
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp cardamom, green ground, optional
Wet Ingredients:
  • 1/4 cup Digestive Ghee at room temperature
  • 1 Tbsp Virgin Coconut Oil organic
  • 6 Tbsp coconut crystals (palm sugar)
  • 1 egg or 2-3 tsp xanthan gum as a binder if using an egg substitute
  • 1 Tbsp milk or half and half
  • 1 large banana pre-mashed separately
  • 1-1/2 tsp vanilla extract
  • 1/4 cup chocolate chips
  • 1/3 cup currants
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Rating: 0
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Instructions
  1. Preheat the oven to 350 degrees F.
  2. Sift dry ingredients together. Set aside.
  3. With electric mixer, mix ghee and coconut sugar together, on medium speed for 2-3 minutes.
  4. Next, mix in the egg, then the milk or half and half, then the banana and lastly, the vanilla extract.
  5. Next, mix the dry ingredients into the wet ingredients, a little at a time, until thoroughly combined.
  6. Lastly, stir in by hand, the chocolate chips and currants.
  7. Chill in the refrigerator for an hour.
  8. Form into 1/4-cup cookies and bake for 15-17 minutes.

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