Notes: It’s extremely important to measure both the oats and flour correctly using
this method or a
kitchen scale. (← That’s the inexpensive one I own and love!) Too much of either will dry out the cookies and leave them cakey instead of chewy.
Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times or until the oats are about ¼ to ⅛ of their original size.
For the gluten-free flour, I recommend the following blend: ½ cup (60g)
millet flour, 2 tablespoons (15g)
tapioca flour, 2 tablespoons (15g)
brown rice flour, and ½ teaspoon
xanthan gum. Most store-bought gluten-free flour blends (like
this one!) will also work, if measured
like this.
For the best results, use the ripest and spottiest bananas you can find! (See my blog post and photo above for more information!)
I used my homemade easy blender peanut butter (recipe
here). If using store-bought peanut butter, make sure it’s the natural drippy-style kind with the only ingredients as peanuts and salt.
For a vegan version, I found
these vegan-friendly “M&Ms” while searching online. I haven’t personally tried them, but they look like they’d work really well!
For a clean eating version, substitute additional miniature chocolate chips in place of the miniature M&Ms.
For answers to all other questions regarding substitutions and tips, see my Oatmeal Cookie FAQ Page. {gluten-free, clean eating option, vegan option, low fat}