Cookies senza glutine con fiocchi d’avena e gocce di cioccolato

Ingredienti

• 4 1/2 large bananas
• 3/4 cup smooth peanut butter (SUBSTITUTION: Crunchy peanut butter or tahini.)
• 3 cups rolled oats ((or quick oats). Make sure the oats are certified gluten-free! SUBSTITUTION: Quinoa flakes or buckwheat flakes. )
• 1/2 cup chocolate chips

Preparazione

1. 1

   Preheat oven to 350 degrees F(180 degrees C(. Line a large cookie sheet with parchment paper and reserve.

2. 2

   In a large mixing bowl, mash bananas well and then stir in peanut butter and oats until homogeneous. Fold in chocolate chips.

3. 3

   Using either a cookie scoop (for small cookies) or an ice cream scoop (for large cookies), scoop batter and roll into balls using slightly wet hands. Place onto lined baking sheet. No need to space them very far apart!

4. 4

   Lightly press them into a cookie shape. Then bake for about 8-10 minutes (if small) or 16-18 minutes (if large). Transfer the baking sheet to a rack and let them cool for at least 5-10 minutes.