Fluffy 1-Bowl Banana Chocolate Chip Cookies (Plant-Based, GF)

GFVGVDF
Jump to Recipe
Spoonful of almond butter in front of a plate of Banana Chocolate Chip Cookies

Hey friends! It’s that time of year again as summer comes to a close in our part of the world. And as fall routines settle back in, we’re here to bring you bite-sized pillows of joy to help ease the transition. Sound good?

These tender, wholesome cookies are made in 1 bowl and require just 30 minutes to prepare. Let’s bake!

Display of ingredients for making 1-Bowl Banana Chocolate Chip Cookies

These cookies begin with a flax egg, made by adding flaxseed meal and water to a mixing bowl and letting it sit to achieve an “eggy” texture. Banana acts as another binder while lending natural sweetness and mild banana flavor to the cookies.

P.S. If you’re new to plant-based or egg-free baking, check out our Beginner’s Guide to Plant-Based Baked Goods for tons of tips, methods, and recipes for getting perfect baked goods every time.

Stirring brown sugar, baking soda, and baking powder into gluten-free cookie dough batter

Almond butter takes the place of some of the oil in this recipe, providing protein, fiber, magnesium, and all sorts of other good nutrients. A small amount of coconut oil or non-dairy butter gives these cookies a touch of crispiness on the edges.

Next come the cookie classics: brown sugar and vanilla for deliciousness, baking soda and baking powder for fluffiness, and sea salt to enhance all the flavors. Swoon!

Using a wooden spoon to stir chocolate chips into Banana Cookie Dough batter

These cookies are made without any refined flours.

We used wholesome oat flour and almond meal to keep these cookies on the healthier side. But don’t you worry — the health factor is undetectable.

Using a small ice cream scooper to place Banana Chocolate Chip Cookie dough batter onto a baking sheet

Lastly, these cookies are studded with mini chocolate chips to give each bite a satisfying chocolate flavor. Banana + almond butter + chocolate = dreamy.

Parchment-lined baking sheet filled with freshly baked 1-Bowl Banana Chocolate Chip Cookies

We hope you ENJOY these cookies! They’re:

Light
Fluffy
Wholesome
Mildly sweet
Packed with oats & almonds
Studded with dark chocolate
& SO delicious

These cookies are perfect for grab-and-go snacks, adding to lunch boxes, or just having on hand throughout the week for a healthier treat.

If you’re into chocolate + cookies, be sure to check out our Perfect Vegan Gluten-Free Chocolate Chip Cookies, Healthy Oatmeal Chocolate Chip Cookies, Fudgy Vegan Brownie Cookies, and Soft & Chewy Gluten-Free Chocolate Chip Cookies.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Plate of Banana Chocolate Chip Cookies with the top cookie partially eaten

Fluffy 1-Bowl Banana Chocolate Chip Cookies

Tender, wholesome cookies with a light, fluffy texture. Not too sweet, rich with almond butter flavor, and studded with chunks of dark chocolate.
Author Minimalist Baker
Print
Spoonful of almond butter beside a plate of our 1-Bowl Banana Chocolate Chip Cookies
4.99 from 120 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 13 (cookies)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4 Days

Ingredients

  • 1 Tbsp flaxseed meal (to make flax egg)
  • 2 ½ Tbsp water (to make flax egg)
  • 1 medium ripe banana (1 medium banana equals ~118 g unpeeled)
  • 1/3 cup roasted almond butter (if salted, forgo additional pinch of sea salt)
  • 1 Tbsp coconut oil or non-dairy butter, melted
  • 3 Tbsp organic brown sugar
  • 1 tsp pure vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 pinch sea salt
  • 1/3 cup almond meal (ground from raw almonds)
  • 3/4 cup oat flour (ground from gluten-free oats)
  • 1/3 cup roughly chopped vegan dark chocolate or chocolate chips*

Instructions

  • Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
  • In a large bowl, combine flaxseed meal and water and let sit for a few minutes to achieve “eggy” texture.
  • Add the banana and mash. Then add almond butter, melted coconut oil, brown sugar, vanilla, baking soda, baking powder, and salt and whisk to combine.
  • Add almond meal and oat flour and mix again with a wooden spoon. Add chocolate chips and stir again. If batter appears very wet, add 1 Tbsp additional almond flour. Refrigerate for 5-10 minutes to harden.
  • Drop cookies in uniform 1 ½ Tbsp spoonfuls (I like using this scoop) onto prepared baking sheet. They won’t expand much so spacing isn’t a concern.
  • Bake for 15-17 minutes or until the cookies are slightly golden brown.
  • Let rest on baking sheet for a few minutes before transferring to a cooling rack. After completely cooled, store in an air-tight container at room temperature (or in the refrigerator) up to 3-4 days, or in the freezer up to 1 month.

Video

Notes

*Sub dried fruit or nuts for the chocolate if desired.
*Nutrition information is a rough estimate calculated with coconut oil and dairy-free dark chocolate chips.

Nutrition (1 of 13 servings)

Serving: 1 cookie Calories: 140 Carbohydrates: 14.1 g Protein: 3.5 g Fat: 9.1 g Saturated Fat: 2.8 g Sodium: 75 mg Potassium: 129 mg Fiber: 2.9 g Sugar: 5.7 g

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:




  1. Danica says

    Scrumptious! These are so good. I omitted the coconut sugar and they were perfectly sweet with just an overripe banana. I just used 1/4 cup whole oats, and subbed Bob’s 1/1 gluten free flour for the oat flour.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lynne, we haven’t tried that and cannot guarantee results. We think it would work but they might be more cakey in texture!

  2. Abby says

    These are great! We didn’t have almond butter so we used peanut butter instead which was a delicious substitute. Simple enough that my 4 year made these with me without adding too much extra chaos. 😉 Next time we will have to double the recipe. We are always grateful for a gluten free treat that isn’t noticeably gf!

  3. Melinda says

    These sounds wonderful! I have an odd question…do you think a thawed frozen banana would work? I have lots frozen for smoothies, but none fresh on hand!
    Thank you so much! We absolutely love your recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melinda, a thawed frozen banana will have a bit more liquid, but if you defrost it and then drain out liquid that’s accumulated at the bottom of the bowl, it should work! You can add a little more flour if it’s still too wet. Hope that helps!

  4. Tari A says

    First, a big thanks for the weight listed for banana, since bananas are so different in sizes. I love recipes with ingredients listed by weights. I too wish these would retain a bit of their right out of the oven crispy edges, but they’re still delicious. I used natural PB because I didn’t have almond butter and I did use 1 real egg (I’m not vegan). Next time I’ll try with flax egg to compare. I’ll keep these in the freezer for a quick pre workout snack. Instead of dipping in milk, I mixed a little PB, honey and kefir together to dip. Yum.

  5. Christine says

    I love your recipes – they have given me the best expected results. My question is: I have many family and friends with sever nut allergies. Is it possible for you to include nut-free alternative ingredients along with the original recipes posted? Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Christine, we’re always looking for more ways to create nut-free recipes and we appreciate your feedback. Unfortunately there aren’t always perfect alternatives for ingredients like almond meal. For future reference, you can choose “nut-free” from the “special diet” drop down menu on our recipes page to see all our nut-free recipes. Hope this helps!

  6. Noel says

    Made with cashew butter instead of almond and they turned out marvelous! Just the right amount of sweetness and chew. Quick and easy, which is how I like to bake on Sunday afternoons. Thank you for sharing this recipe, it’s definitely a keeper.

  7. JENNY says

    I made these cookies today, so easy and so yummy. I was hoping to keep some for my morning tea through the week, but they’re all gone!

  8. Judy says

    I substituted sunflower butter for the almond flour and 1/4 c buckwheat flour for the ground almonds since my toddler has a nut allergy. They turned out great and were scarfed down quickly by my kids. Side note: your cookies will be a little green due to a chemical reaction between the sunflower butter and the leavening but will be delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kim, Yes, but they will likely be more dense. We’d suggest using ~1/4 cup extra oat flour (vs. 1/3 cup extra) to prevent the cookies from drying out too much. Hope that helps!

  9. Frances Palm says

    These were pretty easy and very yummy. I liked them best about 10 minutes out of oven while outside was still a little crunchy. After you store them you lose the crispy exterior. Maybe I could crisp them up again in the oven. Not sure how that would work.

  10. I Love Cooking says

    If muffins had children with cookies, that’s what they would be like.

    Definitely try these cookies if you’re not a fan of the classical overly sweet American chocolate chip cookies.

    I bake these cookies every week.
    I really like them because they’re soft and not too sweet.
    If I don’t have almond flour, I substitute it with whole wheat flour and some buckwheat flour or more oat flour and I’m usually satisfied.
    If I don’t have chocolate, I add cinnamon and raisins.

    Perfect when dipped in soy/oat milk! (melts in mouth)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ha, such a good way to describe them! We’re so glad you enjoy the recipe and love your creativity! Thank you for sharing! xo

  11. Nevin says

    This has been my go to cookie recipe for 2 years now. My entire family devours it as cookie dough and actual cookies. Anytime I have ripe bananas my first instinct is to make a batch of these yummy cookies.

  12. nm says

    These taste great but I think I will only make these once in awhile due to the high fat content (nut butter and almond meal)

    Will try blending bananas and dates without all the nutty stuff for a leaner cookie.

  13. Elly says

    One of the best things I made so far! My batter was very wet even when I added more almond flour but it gave the most fluffiest cookies and they were delicious, for sure will make these again! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad you enjoy them, Nina! Thanks so much for sharing! xo

  14. Aixa says

    OMG! I still have the feeling of the first cookie bite. They are pillowy, fluffy & incredible tasty. Don’t even hesitate to make them. DO IT NOW!
    Thanks very much for the recipe. I’ll keep it in my favs.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad you enjoy them, Aixa. Thanks so much for the lovely review! xo

  15. Diana says

    This is a winner in my book! I saw this on MB’s feed today and I realized I had everything in my pantry. Besides, the 2 week old bananas on my counter were begging to become something divine.

    The taste of these is perfect — it’s undetectable as vegan and GF. For me, it’s banana bread (which I love) in cookie form with chocolate chips.

    10/10 would recommend!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love that description, Diana! It’s spot on! Thanks so much for the lovely review! xo

  16. Rose says

    These are the best cookies I have tasted in my life. For many years I have struggled with being vegan due to the lack of variety and tastiness. I am always looking for ways to reduce dairy. This recipe was more delicious than any egg and milk packed cookie and it digests so easily! Wonderful recipes. I love everything I have tried so far.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad you enjoyed these cookies and are enjoying our recipes. Thanks so much for the lovely review, Rose! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Luke, The best bet would be subbing peanut or sunflower butter, and sunflower seed meal or more oat flour / GF flour for the almond meal. Let us know how it goes!

  17. Katcsy says

    So fluffy! I subbed the almond butter with peanut butter. For my personal sweetness preference, I’ve used 2 bananas and 1 Tbsp of brown sugar. Tastes good with the chocolate chips. I’ve also subbed the almond meal with more oat flour. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Steph, another reader mentioned subbing it for the almond meal with success. We’d suggest starting with slightly less and working your way up so they don’t dry out too much. Let us know how it goes!

  18. Delfina says

    I just made these banana chocolate chip cookies…they were tasty. I substituted peanut butter for the almond butter because I like a banana, peanut butter and chocolate combo. Thank you so much for all your creations Dana.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Delfina! Thanks so much for the lovely review!

  19. Jess says

    A new favorite healthier cookie recipe! I accidentally used brown rice flour instead of almond meal from the near-identical bag, and they were still delicious, light, and fluffy. Will try again with the right stuff. Question: would you recommend trying homemade puréed pumpkin in place of the banana? Any other modifications if I do? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Great! Thanks for sharing, Jess. We haven’t tried this recipe with pumpkin, but generally we find pumpkin can cause cookies to be more tender and lack flavor. What about pumpkin butter?

  20. Jalaine says

    Made these for the first time today as I needed to use my super ripe bananas and they were delicious! I omitted the oil and sugar since my banana was very very ripe and used an extra 1/2 banana to make up for the oil omission. Used everything else as directed in the recipe, though did add a handful of sunflower seeds with the chocolate chips. So gooey and fluffy and good!

  21. Bettina says

    This is my all time favorite cookie recipe! I have been making them every week for a few months. I usually let the bananas get real ripe and don’t include any sugar, instead of choc chips I add raisins, and will sometimes include some shredded coconut and rolled outs and subtract that amount of flour.
    They’re delish every time. Also I bake them at 350 for 15 mins ish and then turn the heat up at the end because I like the outside to be a bit crispier.
    Thank you!

    • Grace says

      Is it possible to add more oatmeal flour and skip the almond flour? Only thing that is missing in my pantry is almond flour!!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Grace, If you try it, we’d suggest using less because it will make them more prone to being dry. Let us know how it goes!

  22. Angelina says

    Made these cookies for breakfast today, and they turned so good! Used the exact ingredients and made my own oat flour from steel cut oats. They’re light yet hearty, fluffy and of course delicious. Perhaps my favorite cookie recipe from now on, thank you :)

  23. Janice says

    These were so good! I love all the ingredients in them, so healthy and flavourful, the perfect treat for a banana bread and soft cookie lover! Next time I think I need to bake a bit longer because the batter was very liquidy even after leaving it in the fridge for 10 min and baking for 17min. But taste is still on point. I’ll happily eat these for a snack, or dessert.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing, Janice! You can also add more almond flour or oats to make it less liquidy. Hope that helps for next time!

  24. Jessica says

    Yum! I had no problem doubling the recipe and using oat flour from steel cut oats. Also subbed peanut butter and 2/3 coconut sugar to 1/3 brown sugar. What a great texture! Pretty similar to what you’d expect for banana bread-like cookies (though not dense at all). My toddler loved helping me make and devour them. :)

  25. Sherri says

    Dana, you have done it again. You are helping me to keep my husband out of the local Bakery. His eating habits are great except that he loves baked goods full of sugar. Thanks to you I think I will slowly but surely break him of that. The beauty of your recipes is for the most part you don’t even need what little added sugar that they call for. Thank you again for giving me the tools to make healthier treats.

    • Ginger says

      Followed the recipe, but subbed coconut sugar, and the cookies came out great! My daughter recently was diagnosed with and egg and dairy allergy, so it’s nice to have cookie options that taste yummy! She approved! My cookies didn’t flatten on their own, so when they were almost done baking, I gave them a press with the back of the spoon and let them bake a couple more minutes. Fantastic recipe that is a keeper in our home!

  26. Claire says

    YUM!! I love fluffy cookie and I had some spare ripe bananas to use. These are delicious, even with the modifications I made. I wanted them to be more like hearty breakfast cookies, so I used all oat flour and melted dairy butter (so not technically “one bowl,” but I’ll let it slide because they’re so delicious).

    In my first batch, which I much preferred, I used dried blueberries instead of chocolate and added cinnamon and 2T chia seeds. In the second batch I used chopped, unsweetened dried cherries and hemp seeds.

    I can’t wait to experiment further with other flavors, maybe even subbing pumpkin for banana with pecans and spices!

  27. Lulu says

    Always a winner for workmates! So easy, so yum!
    They are famous around our family and extented workfamilies, everybody loves them!
    Thanks for this recipe :)

  28. Mat says

    Great, easy recipe that makes light, fluffy, not-too-sweet cookies. I am not gluten-free so I made the recipe using wheat flour in place of the almond meal and oat flour, and it worked great. Will be baking again!

  29. Mitch says

    Obsessed with these!! I have tried the recipe as written and have replaced the almond meal with both almond flour and whole wheat flour and they’ve both been great. The texture is so unique, so fluffy and soft with tons of flavor. Highly recommend!

  30. Maia says

    We loved these! I made them for my mom, who is crazy about banana bread. My bananas were super ripe (think completely black and starting to turn to mush super ripe), so the banana flavor was less prominent, but they were still a delight! Plus I didn’t need as much sweetener.
    Usually I like to try your recipes as written first before experimenting – you are consistently one of my most trusted bloggers :) With these I did make a few modifications:

    – doubled the recipe (everything below is the total amount I used)
    – used 1/2 cup coconut flour instead of the oat flour (mom is grain-free)
    – used just shy of 3 bananas (both to use them up and for extra moisture with the coconut flour)
    – 4 Tbsp maple syrup instead of 6 Tbsp brown sugar (mom also avoids refined sugar and more moisture for coconut flour) (also I just love maple syrup in banana baked goods)
    – probably added ~3/4 tsp pink salt

    They turned out darker than yours. So good! Loved that they were more filling for snacks, with the almond butter and meal.

    I am always a bit wary of subbing coconut flour in recipes not developed with it. Even when it’s called for, I’ve been burned in the past. But I am getting braver! I find I like it better in recipes like this where there are lots of other flavors (I only like coconut flavor in very specific instances). I’m also anal about using smaller amounts and adding more wet ingredients (if it wasn’t obvious from above…). So for anyone needing to avoid the oats, go for it with these cookies!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for your kind words and lovely review, Maia! We’re so glad they turned out well!

  31. Sasha says

    Omg like fluffy banana bread pillows literally so good. Made a few subs:
    –Subbed the 3 tbsp sugar and 1 tbsp coconut oil for half a banana.
    –Subbed the almond meal and oat flour altogether for 1/2 cup coconut flour (found webbing in my almond flour and wanted these grain free)
    –Subbed the 1/2 tsp baking powder for 1/4 tsp baking soda + 1 tsp ACV
    –Added cinnamon!!
    Perfect breakfast, dessert, or snack cookies. These will be on repeat everybody loved them!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy them, Brianna =) Thanks so much for the lovely review!

  32. Isabelle says

    These are delicious! I had to make another batch the following day because we ended up eating them all the first day. I tried with a mix of almond butter and peanut butter the first time and only peanut butter the second time. Both excellent! Thanks for these great recipes.

  33. Ethan says

    A great cookie. Not overly sweet which I liked. I subbed sunflower meal that I made in the blender for the almond meal and it turned out great. Any idea if this would work with other nut butters like peanut butter for next time? Thanks

  34. Ema says

    Looove these! Didn’t have any eggs or flax seed so just omitted that part entirely. Still came out amazing! Little bit crispy on the outside, soft and chewy in the middle – my perfect cookie! 💖

  35. Joe says

    Made the recipe exactly as instructed except my banana was VERY ripe. They are my new favorite cookie recipe. Also don’t overlook the word fluffy because thats exactly what they are–almost more of a super light cake. Either way i’ve already made two batches because I ate the first one so quickly.

  36. Felicia Bakker says

    I am unable to use oats or anything gluten, so I used a nut flour blend of almond, coconut, pecan and walnut flours, a tightly packed half cup. I also used Swerve brown sugar substitute and Lily’s chocolate chips. The cookies came out amazingly well. Next time I think I’ll use 3/4 cup nut flour, less Swerve and fewer chips, but the initial batch was still really good.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad they turned out well, Felicia! Thanks so much for the lovely review!

  37. Kristi K says

    We’ve made these three times in the past two weeks. Devoured them so fast–three littles, my husband and I. First time we followed the recipe exactly. Second time, reduced the brown sugar to two TBSP. Third time, omitted the brown sugar all together. Verdict? I like the two reduced sugar versions the best. The no sugar version is healthier and makes this feel like a better snack/treat for my family. All versions are delicious!!!!!!! We love Minimalist Baker around here!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Kristi! We’re so glad you and your family enjoy these cookies!

  38. Naomi says

    Oh Dana,I love your work,I have been using your recipes for a while now and they have truly brought delight to very many(especially when I volunteered in the kitchen at a vegan meditation centre) I have many favourites but this recipe gets made the most often by both my husband & I.We love your health conscious recipes that are low in nutrient poor ingredients and high on health & good vibes. I adore your steadfast desire to offer both vegan and non vegan recipes for those of us who straddle both sides.Just wanted to reach out & thank you for being a part of lives and for celebrating with us so richly.Lots of love and gratitude to you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thank you so much for your kind words and lovely review, Naomi! We are so glad that you both enjoy our recipes! xo

  39. Heena says

    Something went wrong with my batter, I added 2x amount of flour and the batter was still quite liquidy. I ended up putting the batter in muffin tins. OMG! This was so good, I’m sure the cookie form is also delicious. I’m going to make another batch next weekend.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm! We’re not sure what caused that. We’re glad they worked well as muffins though!

  40. FVH says

    Just made these with my 4 year old for a bit of lockdown baking. Switched oat flour for whole meal spelt and they were soft & fluffy and delicious 😋! Great recipe for a healthier cookie, thanks!

  41. Danielle says

    Subbed the nut butter for peanut butter because that’s all I had and used only oat flour. They turned out delicious! So fluffy!

  42. Ollie says

    These were incredible. I couldn’t believe how fluffy they were. Almost like little cakes. Just as bouncy and light as baked goods with gluten. I didn’t have almond flour so I used all oat flour. Only had sugar in the raw, so I used that but one fewer tablespoons worth. To die for.

  43. Laura says

    These are delicious and easy! I used a chia egg (1tbsp chia seeds + 3tbsp water) instead of a flax egg and it worked great! My non-vegan family really liked them too. Definitely will be making these again they are a great cookie/muffin hybrid and perfect for mornings.

  44. Megan says

    These are a hit! So simple to make always makes it a plus too! Love how subtle the banana flavor is, which of course pairs perfect with chocolate chips. Will be making these again and as a double batch :)

  45. Eva says

    I have made this 3 times in the last week. They are delicious!
    Super easy, and basically no clean up as its only one bowl. It’s like muffins in cookie form and without the hassle of greasing and cleaning the muffin tray.
    I used real eggs because I think my flaxseed egg did not came out well, and I have made them with both with brown sugar and with coconut sugar and both came out great.

  46. Alexis says

    Just made these. Omggg! So fluffy and delicious! ?? will definitely keep in rotation! And quite easy to make too!

  47. Pooja Mehta says

    These were so good! They taste even better on day 2, ever-so-slightly warmed. Crispy from the outside and soft and fluffy from the inside, and no banana taste. Brilliant!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Venice, we haven’t tried it, but we think chia would work. For the oats, maybe cassava flour, a gluten-free all purpose blend, and/or additional almond meal? Let us know if you try it!