By Lucy Markewicz

by Tia

I’ve done a chocolate oat cookie (makes 2 cookies), which is always nice when solo cooking as it means there’s one for the next day too and not a whole batch!! It also happens to be gluten-free and plant-based.

Serves: 1


  • ½ banana
  • ¼ cup brown sugar
  • 2 tablespoons coconut oil (normal oil also works – the cookie just spreads a bit more)
  • ½ cup gluten-free flour
  • ½ cup oats
  • Pinch of baking powder
  • Pinch of bicarbonate of soda
  • 6 blocks of your favourite chocolate, chopped roughly


  1. Mash the banana with the coconut oil and sugar until smooth.
  2. Stir in the flour, oats, baking powder and bicarb.
  3. Finally stir in the chocolate.
  4. Place in the fridge for about 20 minutes.
  5. Preheat the oven to 180oC and divide the dough into 2 equal balls.
  6. Place on a lined baking sheet and press the balls flat about 1cm thick leaving enough space between them (about 2-3 cm).
  7. Bake for 15-20 mins or until golden brown on top.
  8. Serve with a glass of milk or your favourite ice cream scooped on top. And the best is you have a second cookie for the next day!

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