Banana Oatmeal Cookies with Chocolate Chips - These gluten-free oatmeal cookies taste just like banana bread, and are loaded with chocolate chips for a perfectly sweet and healthy(ish) treat!
Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
In the bowl of an electric stand mixer, combine the oats, almond flour, mashed bananas, brown sugar, egg, baking powder, vanilla, and salt. Beat until the mixture looks smooth and consistent.
Then turn the mixer on low and mix in HALF the chocolate chips.
Use a 1.5 tablespoon cookie scoop to portion the cookies onto the baking sheets. Set them 2 inches apart.
Press 4-5 chocolate chips in the top of each cookie, using the chips to flatten the dough balls a little.
Bake for 12 minutes, until set around the edges. Cool on the cookie sheets for 5 minutes before moving.
Video
Notes
You can keep these banana oatmeal cookies in an airtight container at room temperature for up to 3 days. After that, you can store them in the refrigerator for up to 10 days.