Clearly, we’re a household that loves cookies. From the vegan pumpkin oatmeal cookies to my killer zucchini chocolate chip cookies, we can often be caught baking. I’ve even published a recipe for almond butter banana oatmeal cookies before, and even though they sound a bit similar, these are nothing like this recipe for banana oatmeal chocolate chip cookies.

With all of the food allergies in this house, from wheat to nuts, you’d think we’d have trouble baking, but somehow we muddle through, using spelt flour instead of wheat (since the four-year-old has a sensitivity to wheat gluten) and trying to use the healthiest ingredients we can, which means no unrefined sugar and organic when we can.

This recipe is based on one from Cooks.com, but I’ve substituted and changed the ratio of the ingredients to suit our family’s needs and tastes.

Banana Oatmeal Chocolate Chip Cookies

Ingredients:

• 1/3 cup unsalted organic butter
• 1/3 cup sucanat
• 1 egg
• 1 cup mashed banana (about 2 bananas)
• 1 3/4 cups oatmeal
• 1 1/2 cups sprouted spelt flour
• 1/2 teaspoon baking soda
• 1 teaspoon sea salt
• 1 teaspoon cinnamon
• 6 ounces grain-sweetened chocolate chips

Mix ingredients together and drop by tablespoonfuls onto a greased cookie sheet. Bake at 350 degrees for 8-10 minutes.