Over Memorial Day weekend, my nieces spent some time at my pad in the big city. We tooled around town and played in the pool, but Saturday night was chill time. And cookie time. My only challenge: food allergies. Lil' Meagan is allergic to lots of stuff, so the baked goods department can be difficult. Fortunately, I'm reading Bethenny Frankel's Naturally Thin and discovered her perfect allergen free cookie recipe.
These cookies are free of gluten, dairy, egg, and soy. The recipe called for soy milk, but I replaced that with rice milk and it the cookies turned out just lovely. They were much better fresh than leftover the next day, but hey...a cookie is still a cookie. And they won Meagan's stamp of approval. She took one bite and said.."Mmmm, you're a good maker."
Banana Oatmeal Chocolate Chip Cookies
- 1-1/2 cups oat flour
- 3/4 cup rolled oats
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup raw sugar
- 1/3 cup non-dairy chocolate chips (highly recommend Enjoy Life brand)
- 1 tsp canola oil
- 1/3 cup rice milk
- 1/2 cup banana puree (1 medium banana)
- 1 tsp vanilla extract
- Preheat oven to 375 degrees. Combine all the dry ingredients in a bowl. Combine all the wet ingredients in a separate bowl. Mix the dry and wet ingredients together until well combined.
- Use a medium-size ice cream scoop or a large spoon to scoop batter onto a cookie sheet covered with wax paper.
- Bake for 12 minutes, rotating the pan halfway through cooking, or bake until the edges of the cookies are light brown.
*Yields 10-12 cookies.
**Chef's note: I almost used regular sugar vs. raw sugar, but I'm glad I didn't. The raw sugar added a nice little crunch to the cookies. In fact, next time I'll probably sprinkle some on the top for extra snazz.
Here are Avery & Meagan baking their sweet treats. Meagan snarfled down the chocolate chips like they were her last meal on the planet. It was so precious because she is very chocolate deprived.

