Gluten-Free Banana-Oatmeal-Chocolate-Chip Cookies Using Digestive Ghee
Dry Ingredients:
  • 1/2cup all-purpose flourgluten-free (optional)
  • 1/2cup Gluten-Free Rolled Oats
  • 2Tbsp unsweetened cocoa powder
  • 1tsp xanthan gum
  • 1tsp Himalayan pink salt
  • 1tsp baking soda
  • 1tsp cinnamon
  • 1/2tsp cardamom, greenground, optional
Wet Ingredients:
  • 1/4cup Digestive Gheeat room temperature
  • 1Tbsp Virgin Coconut Oilorganic
  • 6 Tbsp coconut crystals (palm sugar)
  • 1 eggor 2-3 tsp xanthan gum as a binder if using an egg substitute
  • 1Tbsp milkor half and half
  • 1large banana(s)pre-mashed separately
  • 1-1/2tsp vanilla extract
  • 1/4cup chocolate chips
  • 1/3cup currants
  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.