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I’ve been having a lack of inspiration towards cooking for a while now, and even my favorite dishes feel totally boring and tasteless. Maybe it’s due to the seasons changing, or the lack of sleep. I’ve been having this funny dream, where I picture myself going to a dreamy hotel breakfast where someone else would just serve me all the luxurious dishes (and all the exotic fresh fruit!) that I wouldn’t make myself at home. But instead you’ll find me in my pajamas, in the kitchen, cooking porridge. If I’m not having overnight oats, I’m usually making porridge from oats or millet, and then I just add so many different toppings that I almost forget that I’m eating porridge. I usually cook a big patch of the porridge, as I still falsely think that my husband or my baby would eat it too, and they almost never do, which means that I’m trying to use the leftover porridge to some baked goods. By now I’ve been making muffins, flatbreads, and cookies, and these gluten-free chocolate chip cookies are definitely my favorite of them all. And as the cookies were so good, I’ve been finding myself cooking an extra portion of porridge in the morning just so that I could bake these later. There’s always a time for a chocolate chip cookie, am I right?
These cookies are really simple to make and it all starts with the leftover oatmeal. You just simply mix in all the other ingredients and then spoon the dough onto a baking sheet. Et voilà, you’ve got cookies. You don’t even have to get messy and touch the dough, as it’s all done with a spoon. Easy does it, and these ones make me really happy.
Leftover Oatmeal Chocolate Chip Cookies
gluten- and nut-free
notes: to keep these entirely nut-free, top them with coconut flakes instead of almond flakes. I haven’t tried a vegan version, but you could replace the egg with a chia or flax egg and then add it to the dough separately.
makes about 9 cookies
1 large ripe banana
1 organic egg
3 tbsp coconut oil
1 cup / 250 ml gluten-free cooked oatmeal
1 cup / 250 ml brown rice flour
1/3 cup / 75 ml coconut sugar
1 tsp baking powder
a pinch of salt
½ cup / 120 ml dark chocolate chips
flaked almonds (or flaked coconut) for topping
1. Preheat the oven to 200 C / 400 F degrees. Chop the banana into a blender and add the egg and coconut oil. Blend until smooth.
2. Pour the banana mixture into a large bowl and mix in the cooked oatmeal. Add rice flour, coconut sugar, baking powder, and salt and mix well. Finally, fold in the chocolate chips.
3. Spoon the dough into about nine cookies on a baking sheet covered with parchment paper. Decorate with flaked almonds, if desired. Bake for about 18 minutes, until the cookies are golden brown but still feel a little soft. Let cool for a moment before serving. Serve and enjoy!
Hi, I am really enjoying your website and recipes :) I am a beginner with gluten-free dishes, so there is some learning to do. I love oats and was thinking a lot about things to do with leftover porridge. You mentioned that you sometime turn it into a flatbread, which made me curious: how do you do that? Even if you don’t have a clear recipe, I would love to hear the rough method to get me started with an experiment. Thank you and best wishes from Switzerland.
Hey Dora! I’m super happy that you’re enjoying my recipes, yay :) I do my flatbreads usually on a whim and don’t measure my ingredients, but I usually make those flatbreads by adding one egg, a bit of salt + baking powder, and gluten-free flour to the leftover porridge. The dough can be pretty sticky and that’s fine, I then just use a spoon to make little ‘flabreads’ to a baking sheet and bake for about 15 to 20 minutes :)
Thank you, Tuulia :)