Gluten-Free Banana Oatmeal Chocolate Chip Cookies Using Digestive Ghee


Gluten-Free Banana Oatmeal Chocolate Chip Cookies

If you're in search of a delicious banana oatmeal chocolate chip cookie that's gluten-free and wholesome, look no further! With a hint of cinnamon and cardamom, these are extremely addictive. 


Dry Ingredients:

  • 1/2 cup all-purpose flour gluten-free (optional)
  • 1/2 cup Gluten-Free Rolled Oats
  • 2 Tbsp unsweetened cocoa powder
  • 1 tsp xanthan gum
  • 1 tsp Himalayan pink salt
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp cardamom, green ground, optional

Wet Ingredients:

  • 1/4 cup Digestive Ghee at room temperature
  • 1 Tbsp Virgin Coconut Oil organic
  • 6 Tbsp coconut palm sugar
  • 1 egg or 2-3 tsp xanthan gum as a binder if using an egg substitute
  • 1 Tbsp milk or half and half
  • 1 large banana(s) pre-mashed separately
  • 1-1/2 tsp vanilla extract
  • 1/4 cup chocolate chips
  • 1/3 cup currants


  1. Preheat the oven to 350 degrees F.
  2. Sift dry ingredients together. Set aside.
  3. With electric mixer, mix ghee and coconut sugar together, on medium speed for 2-3 minutes.
  4. Next, mix in the egg, then the milk or half and half, then the banana and lastly, the vanilla extract.
  5. Next, mix the dry ingredients into the wet ingredients, a little at a time, until thoroughly combined.
  6. Lastly, stir in by hand, the chocolate chips and currants.
  7. Chill in the refrigerator for an hour.
  8. Form into 1/4-cup cookies and bake for 15-17 minutes.

    Simple Chickpea Curry with Garlic Ghee

    Ghee Scrambled Eggs with Black Seed, Cumin, and Curry Leaves

    Leave a comment

    Please note, comments need to be approved before they are published.